Tom’s Tuna Salad
1-2 large yellow fin tuna steaks (cut into 3/4″ cubes)
10 black olives, pitted
1 hard boiled egg, sliced
2 small red potatoes, sliced
2 tablespoons extra virgin olive oil
1 small sliced onion
1 vine ripe tomato, diced
pinch of fresh chopped parsley
juice from 1 lemon
Cook the eggs and potatoes in advance and allow them to cool. In a hot pan, sear the seasoned tuna lightly. Do not over cook the fish. Put the seared tuna in a large bowl and add onions, tomatoes, sliced potatoes, eggs, olives and parsley. Toss the salad lightly with a spatula as you add olive oil and lemon juice. Season to taste with salt and pepper.
To serve, arrange salad leaves on a plate and place the tuna mixture on top. Garnish with a lemon wedge, Bermuda onion and cherry tomatoes.
Thanks for the great recipes Tom! Keep up the great blog.
dan
Tom,
This recipe looks great! I'll have to try it and then vote on it:)
Thank-you for a great twist on the traditional tuna salad.