Taste of Home
Tuna Steak Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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3 tablespoons plus 1/2 cup olive oil, divided
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3 tablespoons chopped shallots, divided
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1/2 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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1 pound tuna steaks (1 inch thick)
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1/4 cup cider vinegar
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1 tablespoon Dijon mustard
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1-1/2 teaspoons sugar
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1 package (5 ounces) spring mix salad greens
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1 cup cut fresh thin asparagus (1-inch pieces)
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1 cup grape tomatoes, halved
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2 tablespoons minced chives
Directions
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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.
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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.
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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.
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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.
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