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Tuna Steak Salad Recipe

Tuna Steak Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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. Cut tuna steaks into quarters; add to bag. 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 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.
  • 4. On individual salad plates, arrange the greens, asparagus and tomatoes. Top with flaked tuna; drizzle with dressing. Sprinkle with chives. Yield: 4 servings.

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.

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