Tuna Steak Salad Recipe
Tuna Steak Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 tomatoes. Cut tuna into bite-size pieces; add to salads. Drizzle salads with dressing. Sprinkle with chives. Yield: 4 servings.
Originally published as Dressed-Up Tuna Salad in Country Woman April/May 2008, p32

Nutritional Facts

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

  • 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
  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. Yield: 4 servings.
Originally published as Dressed-Up Tuna Salad in Country Woman April/May 2008, p32

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