Yellowfin Tuna Salad with Tomato Stack Recipe

Name: Yellowfin Tuna Salad with Tomato Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 slices of sashimi Yellowfin tuna; 6 tomatoes of different variety; 15 French green beans, blanched; 1 small red onion, shaved; 1 bunch of chives, cut into 1/2-inch sticks; 3 anchovy fillets; 1 ounce roasted garlic; 2 tablespoons of Dijon mustard; 1/2 cup of red wine vinegar; 1/2 cup of extra virgin olive oil; 2 tablespoons of capers

Servings: persons

16 slices of sashimi Yellowfin tuna
6 tomatoes of different variety
15 French green beans, blanched
1 small red onion, shaved
1 bunch of chives, cut into 1/2-inch sticks
3 anchovy fillets
1 ounce roasted garlic
2 tablespoons of Dijon mustard
1/2 cup of red wine vinegar
1/2 cup of extra virgin olive oil
2 tablespoons of capers

1
For the vinaigrette:
2
Puree anchovy, garlic, mustard, and caper and red wine vinegar.
3
Slowly emulsify with olive oil.
4
Season with salt and pepper.
5
For the salad:
6
Slice different tomato varieties 1/4-inch thick and place in a mixing bowl.
7
Season with salt and pepper.
8
Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives.
9
Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates.
10
Garnish each stack with 4 slices of tuna.
11
Season with salt and pepper and drizzle vinaigrette.
12
Garnish with fresh chives.

575

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 11 ingredients. The key ingredients include: 16 slices of sashimi Yellowfin tuna, 6 tomatoes of different variety, 15 French green beans, blanched, 1 small red onion, shaved, and more.

Yes, Yellowfin Tuna Salad with Tomato Stack 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.

Yellowfin Tuna Salad with Tomato Stack

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