This clean, light salad brings the warmth of the Mediterranean to your home, even on a drab, wintry Seattle day. The tangy champagne dressing, combined with the grilled tuna and fresh vegetables makes for a salad that feels as good for you as it tastes. The tuna is from the folks at our Seafood CSA, Surfin’ Seafood, and the recipe is from the Whole Foods recipe app.
Make the Dressing Whisk together 2 T champagne vinegar, 1 T chopped tarragon, 1 tsp Dijon mustard, 1 small shallot chopped finely, 1/2 tsp salt, and 1/4 tsp pepper. Slowly whisk in 1/4 cup olive oil, making the vinaigrette.
Marinate the Tuna Drizzle 2 T of the vinaigrette over the tuna, cover, and chill for 30 minutes.
Preheat the grill to medium heat. Grill the tuna 5 to 8 minutes on each side, until it’s as done as you want it. When it’s cool, flake into large pieces.
Chop 1 1/2 pounds of small new potatos (boiled until tender and then chilled before chopping). Blanch 1/2 pound green beans. (Boil very briefly in water until they turn bright green, then plunge into ice water.) Cut up the green beans. Also cut in half 1 cup’s worth of cherry tomatoes; 1/2 cup pitted Nicoise olives, 1/2 cup thinly sliced red onions, and a hard boiled egg, cut into wedges.
Arrange the salads on two dishes, spoon the remaining vinaigrette over the top, and enjoy.
- 2 T champagne vinegar
- 1 T chopped tarragon
- 1 tsp dijon mustard
- 1 small shallot finely chopped
- salt and pepper
- 1/4 cup olive oil
- 1 pound fresh fresh or frozen tuna steak
- 1 1/2 pounds small new potatoes (boiled until tender and cooled)
- 1/2 pound green beans (blanched)
- 1 cup halved cherry tomatoes
- 1/2 cup pitted Nicoise olives
- 1/2 cup thinly sliced red onion
- 1 hard boiled egg, peeled and cut into wedges
- Fresh Curried Tuna Salad (spoonfeast.com)