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Tuna Salad with Basil Dressing

 Tuna Salad with Basil Dressing
"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."
2 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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

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Tuna Salad with Basil Dressing (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.