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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. âMildred Sherrer, Fort Worth, Texas 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:
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.
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