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.