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: 27 min • Active: 17 min • Inactive: 10 min
Cooking feedbackNo ratings yetCook notes summary and your notes
Cook Notes Summary
No summary yet.
Generated from private cooking notes.
Add this recipe to your scratch meal and set a meal time to see clock times instead of countdown timers.
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
Steps
Carefully remove ventresca canned tuna from can, keeping the loin pieces intact. Drain and reserve the olive oil from the can. 3 min Place removed tuna loin pieces in the refrigerator to chill while preparing the other ingredients. 10 min Finely chop shallot and bell pepper. Chop hard-boiled egg if not already chopped. 4 min Rinse and pat dry butter lettuce leaves until clean and dry.≈ 3 min Divide rinsed and dried lettuce leaves between 2 plates. Carefully lay chilled tuna loin pieces on top of the lettuce. 2 min Top plated tuna and lettuce with finely chopped shallot, finely chopped bell pepper, chopped hard-boiled egg, nonpareil capers, and micro greens. 3 min Sprinkle the salad with black lava sea salt. Drizzle with olive oil and a squeeze of lemon. 2 min
Add this recipe to your scratch meal to save your step completion progress as you cook.
Adapted from www.foodnetwork.com
Yields
- 2 serving tuna salad
Your Cooking Notes
Sign in to add private cooking notes.