Fresh Tuna Salad. Recipe

Name: Fresh Tuna Salad.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices); 1/2 cup pure olive oil; Salt and freshly ground black pepper ( to taste); 1/2 teaspoon red pepper flakes; Zest and juice of 1 large lemon; 1 teaspoon Herb de Provence; 3 hard boiled eggs (chopped the size you like); 3 celery stacks preferably with the leaves (thinly sliced); 3 medium kosher dill pickles (peeled and diced small); 1 bunch scallions (chopped, green and white parts); 1 tablespoon flat leaves parsley (chopped); 1 1/2 tablespoons mayonnaise (thinned out with 1 tablespoon fresh lemon juice)

Servings: persons

1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices)
1/2 cup pure olive oil
Salt and freshly ground black pepper ( to taste)
1/2 teaspoon red pepper flakes
Zest and juice of 1 large lemon
1 teaspoon Herb de Provence
3 hard boiled eggs (chopped the size you like)
3 celery stacks preferably with the leaves (thinly sliced)
3 medium kosher dill pickles (peeled and diced small)
1 bunch scallions (chopped, green and white parts)
1 tablespoon flat leaves parsley (chopped)
1 1/2 tablespoons mayonnaise (thinned out with 1 tablespoon fresh lemon juice)

1
In a glass baking dish combine olive oil, lemon juice and zest, salt and black pepper, red pepper flakes and Herb de Provence.
2
Place tuna slices onto the baking dish and turn them a few times to cover with the marinade. Leave it to marinade for as long as the oven is preheating.
3
Preheat oven to 425 degrees. F. Bake tuna in the marinade for 20 minutes, turning ones, half time of the baking.
4
Take out the tuna to a plate and cool to room temperature. Strain the marinade and add mayonnaise, whisk together until combined. This is the dressing.
5
In a mixing bowl combine all the chopped ingredients. With a fork flake tuna to bite size pieces, and fold in to other ingredients; then pour the dressing (leave some to spread on the top) and carefully mix it in. Chill before serving.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3-inches thick slices), 1/2 cup pure olive oil, Salt and freshly ground black pepper ( to taste), 1/2 teaspoon red pepper flakes, and more.

Yes, Fresh Tuna Salad. falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Tuna Salad.

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