Tuna Salad Undone

A fresh, vibrant composed salad featuring premium tuna fish atop butter lettuce, garnished with chopped vegetables, capers, and micro greens, and finished with black lava sea salt, rich olive oil, and a squeeze of lemon. Both light and satisfying, it's perfect as a healthy lunch or appetizer.

Total time: 20 min • Active: 17 min • Inactive: 3 min

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Ingredients

8 oz ventresca canned tuna
4 ea butter lettuce
2 tbsp shallot
2 tbsp bell pepper
2 tbsp hard-boiled egg
1 tbsp nonpareil capers
1 tbsp micro greens
0.25 tsp black lava sea salt
1 tbsp olive oil
0.5 ea lemon

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Tuna Salad Undone

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Carefully remove ventresca canned tuna from can, keeping the loin pieces intact. Drain and reserve the olive oil from the can.

Place removed tuna loin pieces in the refrigerator to chill while preparing the other ingredients.

Finely chop shallot and bell pepper. Chop hard-boiled egg if not already chopped.

Rinse and pat dry butter lettuce leaves until clean and dry.

Divide rinsed and dried lettuce leaves between 2 plates. Carefully lay chilled tuna loin pieces on top of the lettuce.

Top plated tuna and lettuce with finely chopped shallot, finely chopped bell pepper, chopped hard-boiled egg, nonpareil capers, and micro greens.

Sprinkle the salad with black lava sea salt. Drizzle with olive oil and a squeeze of lemon.

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Adapted from www.foodnetwork.com