Name: Tuna Steak Salad
Yield: 4 servings
Ingredients: None None Dressing; 1 None lemon, juice; 1 tbsp Dijon mustard; 1 clove garlic, peeled and crushed; 1/4 cup olive oil; None None Tuna Steak Salad; 2 None tuna steaks, about 7 oz each; 1/4 cup all-purpose flour, seasoned; 1 tbsp olive oil; 4.5 oz green beans, trimmed; 8 None cherry tomatoes, halved; 1 None small red onion, peeled, halved and sliced; 1 head radicchio or other lettuce of choice; 2.5 oz Kalamata olives

Servings: persons

None None Dressing
1 None lemon, juice
1 tbsp Dijon mustard
1 clove garlic, peeled and crushed
1/4 cup olive oil
None None Tuna Steak Salad
2 None tuna steaks, about 7 oz each
1/4 cup all-purpose flour, seasoned
1 tbsp olive oil
4.5 oz green beans, trimmed
8 None cherry tomatoes, halved
1 None small red onion, peeled, halved and sliced
1 head radicchio or other lettuce of choice
2.5 oz Kalamata olives

1
To make the dressing, mix the lemon juice, mustard and garlic in a small bowl. Slowly whisk in the oil, until thickened. Season to taste.
2
Lightly dust the tuna with the seasoned flour. In a frying pan, heat the oil to medium, then cook the tuna for 2-3 mins each side, until lightly browned and cooked to taste. Break into bite-size pieces.
3
In a saucepan of boiling, salted water, cook the green beans for 3-5 minutes, until tender. Drain, then refresh the beans under cold water. Combine the beans with the tomatoes, onion and tuna.
4
Arrange the lettuce on 4 plates. Top with the tuna mixture and olives, drizzle with the dressing and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Tuna Steak Salad

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