Print Options

Back to Tuna Steak Salad >

Include these items:

Taste of Home Logo

Tuna Steak Salad

 Tuna Steak 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. Add
  • tuna steaks. 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 3-5 minutes on each side for medium-rare or
  • until slightly pink in the center.
  • On individual salad plates, arrange the greens, asparagus and

2 of 2

Tuna Steak Salad (continued)

Directions (continued)

  • tomatoes. Cut tuna into bite-size pieces; add to salads. Drizzle
  • salads with dressing. Sprinkle with chives. Yield: 4 servings.
Nutritional 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.