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Tuna Steak Salad

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jun. 27, 2023
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
Tuna Steak Salad
Tuna Steak Salad Recipe photo by Taste of Home
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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

  1. In a large resealable plastic bag, combine 3 tablespoons oil, 1 tablespoon shallots, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tuna steaks. Seal and turn to coat; marinate for 10 minutes.
  2. 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.
  3. Drain and discard marinade. In a large nonstick skillet, cook tuna over medium heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center.
  4. On individual salad plates, arrange the greens, asparagus and tomatoes. Cut tuna into bite-size pieces; add to salads. Drizzle salads with dressing. Sprinkle with chives.

Nutrition Facts

2-1/2 cups: 492 calories, 38g fat (5g saturated fat), 51mg cholesterol, 442mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 28g protein.