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Tuna Salad with Basil Dressing Recipe

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"I came up with this simple but delicious salad one night when my husband and I decided it was time to eat light," says Laura McAllister from Morganton, North Carolina. "It has become one of our favorites that we enjoy a few times each month."

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Tuna Salad with Basil Dressing Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tuna steak (8 ounces)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 cup cherry tomatoes, halved
DRESSING:
1/4 cup minced fresh basil
1/4 cup olive oil
1 tablespoon orange juice
1 tablespoon balsamic vinegar
1 teaspoon grated orange peel
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon pepper
Dash salt

Directions

In a large saucepan bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside.
Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing. Yield: 2 servings.

Nutritional Facts 1 serving equals 603 calories, 42 g fat (6 g saturated fat), 51 mg cholesterol, 315 mg sodium, 29 g carbohydrate, 6 g fiber, 31 g protein.

Originally published as Tuna Salad with Basil Dressing in Cooking for 2 Spring 2009, p46

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