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Dressed-Up Tuna Salad

Dressed-Up Tuna Salad
If your idea of tuna salad is laden with mayo, kick the can and make tuna steaks instead. They're quick and delicious on a bed of greens and can be easily replaced with another favorite fish. —Mildred Sherrer, Fort Worth, Texas
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 tablespoons plus 1/2 cup olive oil, divided
  • 3 tablespoons chopped shallots, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 pound tuna steaks (1 inch thick)
  • 1/4 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons sugar
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup cut fresh thin asparagus (1-inch pieces)
  • 1 cup grape tomatoes, halved
  • 2 tablespoons minced chives

Directions

  • In a large resealable plastic bag, combine 3 tablespoons oil, 1
  • tablespoon shallots, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cut
  • tuna steaks into quarters; add to bag. Seal and turn to coat;
  • marinate for 10 minutes.
  • Meanwhile, for dressing, combine the vinegar, mustard, sugar, and
  • remaining shallots, salt and pepper in a small bowl; slowly whisk in
  • remaining oil. Set aside.
  • Drain and discard marinade. In a large nonstick skillet, cook tuna
  • over medium heat for 4-5 minutes on each side for medium-rare or
  • until slightly pink in the center.
  • On individual salad plates, arrange the greens, asparagus and
© Taste of Home 2013

2 of 2

Dressed-Up Tuna Salad (continued)

Directions (continued)

  • tomatoes. Top with flaked tuna; drizzle with dressing. Sprinkle with
  • chives. Yield: 4 servings.
Nutrition Facts: 1 serving equals 492 calories, 38 g fat (5 g saturated fat), 51 mg cholesterol, 442 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013