Grilled Tuna Salad
brittney
Easy to assemble meal that’s perfect for warm summer nights.
ingredients
- 2 tuna steaks, 8 oz. each
- 1 Tbsp. olive oil, plus 1 cup
- salt
- freshly ground pepper
- 2-3 scallions, finely chopped
- 1/2 cup grape or cherry tomatoes
- 1 Tbsp. anchovy paste
- 1/4 cup fresh lemon juice
- 3-4 Tbsp. Dijon mustard
- pinch red pepper (optional)
- 3 Tbsp. capers, drained
- 12 basil leaves, cut into chiffonade
- Romaine lettuce, spinach, or spring mix
directions
- 1
Heat grill to high. Brush tuna steaks with 1 Tbsp. of oil and season with salt and pepper. Grill for 3-4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to bowl with scallions and tomatoes.
- 2
Whisk together anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in small bowl. Add the capers and season with salt to taste.
- 3
Pour dressing over tuna, add the basil, and gently mix to combine.
- 4
Serve tuna on bed of lettuce.
Source: Brittney and Pat
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