Ingredients Jump to Instructions ↓

  1. 3 tablespoons plus 1/2 cup olive oil, divided

  2. 3 tablespoons chopped shallots, divided

  3. 1/2 teaspoon salt, divided

  4. 1/4 teaspoon pepper, divided

  5. 1 pound tuna steaks (1 inch thick)

  6. 1/4 cup cider vinegar

  7. 1 tablespoon Dijon mustard

  8. 1-1/2 teaspoons sugar

  9. 1 package (5 ounces) spring mix salad greens

  10. 1 cup cut fresh thin asparagus (1-inch pieces)

  11. 1 cup grape tomatoes, halved

  12. 2 tablespoons minced chives

Instructions Jump to Ingredients ↑

  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. 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. Drain and discard marinade. In a large nonstick skillet, cook tuna over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center. On individual salad plates, arrange the greens, asparagus and tomatoes. Top with flaked tuna; drizzle with dressing. Sprinkle with chives. Yield: 4 servings.


Send feedback