Tuna Salad with Basil Dressing Recipe

Tuna Salad with Basil Dressing Recipe
Tuna Salad with Basil Dressing Recipe photo by Taste of Home
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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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 603 calories, 42g fat (6g saturated fat), 51mg cholesterol, 315mg sodium, 29g carbohydrate (18g sugars, 6g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Tuna Salad with Basil Dressing in Cooking for 2 Spring 2009, p46

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