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      Fresh Tuna Salad

      Fresh Tuna Salad
      Fresh Tuna Salad

      Vinaigrette:

      2 garlic cloves, minced
      1 tablespoon Dijon mustard
      1/3 cup red wine vinegar
      1/2 lemon, juiced
      salt and freshly ground black pepper
      2/3 cup olive oil

      Salad:

      10 to 12 cups Spring Mix lettuce
      1 pound small baby red potatoes, halved and boiled (don't overcook)
      6 large hard boiled eggs, sliced
      1/2 pound green beans, cooked in salted boil water for one minute
      2 to 4 fresh tuna steaks
      2 tablespoons extra-virgin olive oil
      Steak seasoning salt
      1 pint grape or cherry tomatoes, halved
      1 cup Greek black olives, pitted
      1 jar capers, drained
      fresh chives

      Directions:

      To make the vinaigrette: Combine all but oil in a blender, and puree. Drizzle in oil and blend until dressing starts to thicken a bit.

      Drizzle the tuna steaks with oil and season with steak seasoning. Sear in a hot skillet or grill pan for just a couple minute on both sides. Remove to a plate and slice thin.

      To assemble the salad arrange spring mix lettuce on one large platter or 4 individual plates. Arrange the potatoes, green beans, tomatoes, eggs, olives, capers, and sliced tuna on top. Drizzle with some dressing. Garnish with fresh chives. Serve extra dressing on the side.
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