tuna steak salad
I love beautiful, colorful salads with a healthy dose of protein to make a perfect meal. This is one of my favorites. The salad has a just-cooked tuna steak plopped on top. I like my tuna steaks medium-rare, but you can cook yours as much or as little as you wish. I place the tuna onto the salad shortly after cooking to allow the juices from the warm tuna to flow down into the veggie mixture. Double or triple the recipe for your family and serve it up with a warm, toasty baguette to make it a meal.
Blue Ribbon Recipe
This salad is better than anything you'll find at a restaurant. It's ridiculously good. We grilled the tuna steak for about 5 minutes per side. We loved the flavor and texture the bell pepper gives the salad. The avocado blended with the tuna is a fantastic combination. Fresh Parmesan sprinkled on top adds saltiness and is the perfect last touch. This salad is hearty enough for a delicious meal and comes together in under 20 minutes.
Ingredients
- 1 1/2 cups mix of iceberg and romaine lettuce, torn or chopped
- 1/2 medium yellow bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 - avocado, diced
- 1/4 to 1/3 cup thin-sliced red onion
- 1 - thawed whole tuna steak, broiled or grilled
- 2-3 tablespoons grated or shredded Parmesan cheese
How To Make tuna steak salad
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Step 1Combine first 5 ingredients onto a large salad plate. -
Step 2Cook the tuna steak using your desired cooking method and to desired doneness, seasoning with salt & pepper (or preferred herbs & spices) to taste. Let cool slightly, or completely, if you wish.
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Step 3Place the sliced tuna steak on top of salad.
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Step 4Sprinkle salad with Parmesan cheese. Serve immediately with salad dressing of your choice. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
