 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
This is my (David Kirsch) version of cobb salad for all of you that don't eat turkey or are just in the mood to tweak an old standby. Ingredients:
2 cups mesclun |
to taste salt and pepper |
4 ounces tuna steaks |
1 strip turkey bacon, cooked and crumbled |
1/2 cup tomato, seeded and chopped (es) |
2 asparagus, coarsely chopped |
1 egg, white(s) hard boiled coarsely chopped |
Directions:
1. In a large Salad bowl, arrange mesclun salad, asparagus, tomatoes, egg & bacon.
2. Season tuna steak with salt and pepper.
3. Heat a nonstick skillet with nonfat vegetable oil spray on medium high heat. Place tuna in skillet and sear 2-3 minutes on each side. Remove tuna from pan and place on salad.
4. Drizzle with 1-2 tablespoons of red wine vinegar.
|
|