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
Recommended: 30 Satisfying Protein-Packed Salad Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- In a large resealable plastic bag, combine 3 tablespoons oil, 1 tablespoon shallots, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cut tuna steaks into quarters; add to bag. 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 from tuna. In a large nonstick skillet, cook tuna over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- On individual salad plates, arrange the greens, asparagus and tomatoes. Top with flaked tuna; drizzle with dressing. Sprinkle with chives. Yield: 4 servings.
Originally published as Dressed-Up Tuna Salad in Country Woman April/May 2008, p32