Garden Party on a Plate - Fresh Tuna Salad
I’ve been making this Fresh Tuna Salad for as long as I can remember and it’s always a hit! I’m going to be honest and say that I would call it a Tuna Niçoise Salad but I totally forgot the olives and it was still so delicious! It’s a little untraditional because of the cherry tomatoes, but I love the freshness that they add. I sprinkled micro greens (my new obsession) over the top of the salad along with a little red onion for color.
If you’re serving a crowd, this salad is so easy to put together and it’s all you need other than a good crunchy loaf of bread and maybe dessert. The day I made this salad, it was raining and miserable out so I seared the tuna in a cast iron skillet, but usually I grill it…either way it’s delicious. Be sure to buy the freshest tuna you can find and leave it a little pink in the middle. Also…roast your potatoes so they have some crunch and don’t forget the flaky sea salt (I buy Maldon Sea Salt in bulk)!
Fresh Tuna Salad
Ingredients
- Fresh tuna steaks - I used albacore tuna
- Baby lettuces
- Small tricolor potatoes
- Green beans
- Olive oil
- Salt and freshly ground black pepper
- Garlic salt
- Cherry tomatoes
- Thinly sliced red onion
- Hard cooked boiled eggs
- Micro greens (any kind will do)
- Mustard vinaigrette - homemade or bottled (recipe below)
- For the mustard vinaigrette...In a small bowl, whisk together 1 teaspoon Dijon mustard, 4 tablespoons white wine vinegar, a pinch of salt and pepper and 1/3 cup olive oil.
Instructions
- Drizzle potatoes with olive oil, salt, pepper and garlic salt. Roast in a 400 degree oven for about 20 minutes or until crisp and brown.
- Prepare the green beans in the same way and roast for about 10 minutes or until they reach desired doneness. I like mine still a little crisp.
- Drizzle tuna steaks on both sides with olive oil, salt and pepper. Sear in a very hot cast iron skillet until medium rare - no more than about 5 minutes total for medium rare tuna.
- Arrange baby lettuces on a large platter. Slice tuna steaks after they have cooled slightly. Arrange tuna, green beans and roasted potatoes on the lettuces and garnish with halved cherry tomatoes, thinly sliced red onion, sliced eggs and micro greens. Drizzle dressing over all and enjoy!
You can see what a beautiful presentation this salad makes so it’s perfect when you want to impress your guests! As with everything…make it your own by adding a little goat cheese or anything else that sounds good to you and…don’t forget the olives!
Last week was a very busy one! My oldest daughter turned 37 on Monday and we had everyone for birthday dinner and I hosted my book club here on Thursday night for dinner. On Friday, I attended the Art in Bloom exhibit at the Museum of Art in Raleigh and yesterday, went back to Raleigh for lunch at Rosewater Kitchen and Bar (highly recommend) and shopping with my daughter for her birthday! It was a jam packed but really fun week and I’m so behind on everything! I hope you all are having a fabulous weekend! Don’t forget to keep those comments coming!
Thanks for reading today!