Tuna salad’s a summery dish, no? This was originally a Martha Stewart recipe for a sandwich filling, but we changed a few things up, made it a lot healthier (and tastier, in my opinion!) and turned it into a meal. You could use it for sandwiches, but I think just serving it with good bread on the side is more workable:
- 1 lb. fresh tuna steaks
- 3 tbsp. olive oil
- 1/4 c. sherry
- 1 shallot, thinly sliced
- 2 oz. Kalamata olives, drained and halved
- 1/4 c. fresh basil, cut into strips
- zest from one lemon, cut into thin strips
Cook the tuna how you’d like it – grilled, pan seared, roasted. Your choice. When cooked, cut the tuna into small chunks. Combine olive oil, sherry, shallot, olives, basil, and zest strips in a bowl. Add tuna and toss until coated and mixed thoroughly. Season with salt & pepper. Refrigerate for 30 minutes. Serve.
Serve either in a sandwich or on its own. Yum!
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