Seared Tuna Salad with Sardo Olive Bruschetta

 
Category, DifficultyIntermediate
 

Delicious, Italian Tuna Salad is made fresh and fast with seared tuna topped with Olive Bruschetta.

Prep time: 20 mins
Cooking time: 35 mins
Total Time: 30 mins
Servings: 4
Vinaigrette
 1 Lemon juice or white wine vinegar
 1 extra-virgin olive oil
 2 tbsp finely chopped radishes
 2 tbsp finely chopped fresh mint
 1 tbsp finely chopped fresh thyme
 2 tsp dried oregano
 1 tsp Dijon mustard
 Salt and freshly ground black pepper
Salad
 1 Sardo Olive Bruschetta
 2 tbsp Sardo capers, rinsed (optional)
 4 oz Seared tuna steaks or 2-3 cans of tuna
 4 hard boiled eggs, peeled and quartered lengthwise
 1 ¼ lbs small young potatoes
 Salt and freshly ground black pepper
 2 Boston head lettuce, torn into bite-sized pieces
 3 ripe tomatoes, cut into wedges
 1 red onion, thinly sliced
 ½ lb green beans, trimmed and cut into 2-inch pieces
 *SEAR ON HIGH HEAT IN NON STICK PAN FOR 2 MINUTES PER SIDE.

1

Marinate Tuna steaks with a little olive oil for 10min.

2

Heat a large skillet on medium high heat. Cook the steaks for 2 to 3 minutes on each side until seared. Pink center is ideal.

3

Place potatoes in a large pot and cover with 2 inches of water. Add 1 tbsp. of salt. Place on high heat to bring to a boil, then lower the heat to maintain a simmer.

4

Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain and cut them in halves or quarters.

5

While the potatoes are cooking, fill a pot with water and add 2 tbsp. of salt. Bring to boil on high heat, add green beans to boiling water. Cook for 3 to 5 minutes, drain with cold water.

6

Arrange bed of lettuce. Place Tuna Steak in the center and add tomatoes, potatoes, green beans and onions. Add hard boiled eggs and olive bruschetta.

7

Drizzle remaining vinaigrette on everything and add capers (optional)

8

Serve immediately, best served when warm or at room temperature.

9

Chef tip - Adding anchovies (optional) adds an extra kick to your Salad

Ingredients

Prep time: 20 mins
Cooking time: 35 mins
Total Time: 30 mins
Servings: 4
Vinaigrette
 1 Lemon juice or white wine vinegar
 1 extra-virgin olive oil
 2 tbsp finely chopped radishes
 2 tbsp finely chopped fresh mint
 1 tbsp finely chopped fresh thyme
 2 tsp dried oregano
 1 tsp Dijon mustard
 Salt and freshly ground black pepper
Salad
 1 Sardo Olive Bruschetta
 2 tbsp Sardo capers, rinsed (optional)
 4 oz Seared tuna steaks or 2-3 cans of tuna
 4 hard boiled eggs, peeled and quartered lengthwise
 1 ¼ lbs small young potatoes
 Salt and freshly ground black pepper
 2 Boston head lettuce, torn into bite-sized pieces
 3 ripe tomatoes, cut into wedges
 1 red onion, thinly sliced
 ½ lb green beans, trimmed and cut into 2-inch pieces
 *SEAR ON HIGH HEAT IN NON STICK PAN FOR 2 MINUTES PER SIDE.

Directions

1

Marinate Tuna steaks with a little olive oil for 10min.

2

Heat a large skillet on medium high heat. Cook the steaks for 2 to 3 minutes on each side until seared. Pink center is ideal.

3

Place potatoes in a large pot and cover with 2 inches of water. Add 1 tbsp. of salt. Place on high heat to bring to a boil, then lower the heat to maintain a simmer.

4

Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain and cut them in halves or quarters.

5

While the potatoes are cooking, fill a pot with water and add 2 tbsp. of salt. Bring to boil on high heat, add green beans to boiling water. Cook for 3 to 5 minutes, drain with cold water.

6

Arrange bed of lettuce. Place Tuna Steak in the center and add tomatoes, potatoes, green beans and onions. Add hard boiled eggs and olive bruschetta.

7

Drizzle remaining vinaigrette on everything and add capers (optional)

8

Serve immediately, best served when warm or at room temperature.

9

Chef tip - Adding anchovies (optional) adds an extra kick to your Salad

Seared Tuna Salad with Sardo Olive Bruschetta

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