If your idea of tuna salad is laden with mayo, kick the can and make tuna steaks instead. They’re quick and delicious on a bed of greens and can be easily replaced with another favorite fish. —Mildred Sherrer, Fort Worth, Texas,
Ingredients
- 3 tablespoons plus 1/2 cup olive oil, divided
- 3 tablespoons chopped shallots, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 pound tuna steaks (1 inch thick)
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons sugar
- 1 package (5 ounces) spring mix salad greens
- 1 cup cut fresh thin asparagus (1-inch pieces)
- 1 cup grape tomatoes, halved
- 2 tablespoons minced chives
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Directions
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Nutrition Facts
2-1/2 cups: 492 calories, 38g fat (5g saturated fat), 51mg cholesterol, 442mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 28g protein.
