Recipe

Veggie Crunch Tuna Salad



 

 

Ingredients:
  • 2 tuna steaks – room temperature
  • 2 teaspoons kosher salt
  • Fresh cracked pepper
  • Olive oil
  • 1 1/2 teaspoons Dijon deli mustard
  • 2 teaspoons capers – roughly chopped
  • 1/2 cup extra virgin olive oil
  • 1 red bell pepper – sliced
  • 1/2 cup snow peas
  • 1 celery stalk – cut in half and sliced thinly at a diagonal
  • 1 bunch scallions – sliced thinly at a diagonal
  • 1/2 red onion – sliced thinly
Instructions:

Heat the indoor grill and spray with cooking spray or olive oil to prevent tuna from sticking.

While grill is heating up, make the dressing for the salad. In a bowl mix the chopped capers, dijon mustard, 1/2 cup of olive oil and some fresh cracked pepper with a whisk. Set aside.

Season one side of the tuna with 1 teaspoon of salt, fresh cracked pepper and a light drizzle of olive oil. Put the seasoned side down and season the other side. Cook tuna until desired temperature.

I suggest rare for immediate consumption and cooked medium to medium well, if packing for lunch. Let the tuna steaks rest for a couple of minutes before slicing.

Add the tuna in to the bowl with the dressing and gently toss with a rubber spatula. Add the sliced veggies and toss together.

Serve on a bed of salad greens, with a baguette, crackers or anything you desire!


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