Grilled Tuna Salad with Sardo Olive Bruschetta

 
 
Recipe created by:  www.sabrinacurrie.com
 
 

Prep time: 20 mins
Cooking time: 10mins
Total Time: 30 mins
Servings: 4
 4 Boneless Tuna Steaks
 1 tbsp Olive oil
 4 Hard Boiled Eggs, peeled and sliced in half
 1 Green Beans, blanched and cooled
 4 cups Salad Mix
 1 Peas, shelled or thawed if frozen
 1 Radishes, sliced
 18 Potatoes, cooked and cooled (optional) If potatoes are large, cut them in ½ or ¼
 Basil, Parsley or Edible Flowers to garnish (optional)
 Salt and freshly ground black pepper

1

Preheat grill to medium high.

2

Brush tuna with olive oil and season with salt and pepper, and then grill until desired doneness. (Tuna is lean and best served rare or medium rare.) Once cooked, let rest on a plate while you assemble the salad.

3

Divide and arrange all ingredients on four plates. Start with greens, then potatoes, eggs, peas and radishes. Top with tuna steaks and ¼ jar of Olive Bruschetta.

4

Garnish with a spoonful of Sardo Kalamata Olive Pesto and herbs or edible flowers if using and serve with a fresh rustic bread.

Ingredients

Prep time: 20 mins
Cooking time: 10mins
Total Time: 30 mins
Servings: 4
 4 Boneless Tuna Steaks
 1 tbsp Olive oil
 4 Hard Boiled Eggs, peeled and sliced in half
 1 Green Beans, blanched and cooled
 4 cups Salad Mix
 1 Peas, shelled or thawed if frozen
 1 Radishes, sliced
 18 Potatoes, cooked and cooled (optional) If potatoes are large, cut them in ½ or ¼
 Basil, Parsley or Edible Flowers to garnish (optional)
 Salt and freshly ground black pepper

Directions

1

Preheat grill to medium high.

2

Brush tuna with olive oil and season with salt and pepper, and then grill until desired doneness. (Tuna is lean and best served rare or medium rare.) Once cooked, let rest on a plate while you assemble the salad.

3

Divide and arrange all ingredients on four plates. Start with greens, then potatoes, eggs, peas and radishes. Top with tuna steaks and ¼ jar of Olive Bruschetta.

4

Garnish with a spoonful of Sardo Kalamata Olive Pesto and herbs or edible flowers if using and serve with a fresh rustic bread.

Grilled Tuna Salad with Sardo Olive Bruschetta