Mediterranean Salad With Seared Tuna Recipe Just In Time For Mother's Day
Whether it’s a festive brunch or a special family dinner, this Mediterranean Salad with Seared Tuna from The Pollan Family Table cookbook is a perfect way to say, I love you. An elegant salad filled with heart-healthy Mediterranean ingredients this light and savory dish is sure to delight Mom. Pair it with a copy of The Pollan Family Table cookbook for a memorable Mother’s Day gift.
Mediterranean Salad with Seared Tuna
This salad is a complete meal complete with heart-healthy ingredients and delicious fresh and savory flavors. To get the full spectrum of the Mediterranean diet, we love to pair this with a glass of red wine.
Makes 4 servings
For The Dressing:
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon finely chopped shallot
¼ teaspoon dried oregano
¼ teaspoon fresh lemon thyme, or fresh thyme
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
In a small mixing bowl, combine the mustard, garlic, shallot, oregano, and thyme. Add the vinegar and lemon juice, and whisk to blend. Pour in ½ cup of oil in a slow stream and continue to whisk until emulsified. Add ¼ teaspoon of salt and pepper to taste. You can prepare your dressing up to 2 days ahead. Whisk it to re-emulsify before using, or shake well if stored in a jar.
Four 4-ounce sushi-grade ahi tuna steaks, at least 1 inch thick
Kosher salt
Freshly ground black pepper
2 cups sliced Persian or seedless cucumbers, cut ½ inch thick
1 cup sliced red onion, halved lengthwise and thinly sliced crosswise
3 teaspoons chopped Italian (flat-leaf) parsley
12 ounces small red or white potatoes, halved
1 cup sliced green beans, trimmed and halved crosswise
2 teaspoons extra virgin olive oil
3 Romaine lettuce hearts, torn or chopped into bite-size pieces
1 cup grape tomatoes
1 cup assorted pitted Mediterranean olives
Directions:
Season the tuna steaks generously with salt, pepper, and 1 tablespoon of the salad dressing. Cover and refrigerate for at least 30 minutes or up to 1 hour.
In a small mixing bowl, combine the cucumbers, onion, 1 teaspoon of the parsley, and 1 tablespoon of the dressing. Mix well and set aside.
Place the potatoes in a large pot; add water to cover by 2 inches and 1 teaspoon of salt. Bring the water to a boil and cook for 10 to 15 minutes, until the potatoes are fork-tender. Remove the potatoes with a slotted spoon (leave the water boiling) and place them in a small mixing bowl. Spoon on 1 tablespoon of the dressing, add 1 teaspoon of the parsley, and season with salt and pepper. Mix well and set aside.
Fill a mixing bowl with water and ice cubes. Add the green beans to the boiling water and cook until tender, about 4 minutes. Drain the beans and transfer to the bowl of ice water until cool. Drain again and dry on paper towels.
Remove the tuna from the refrigerator. Set a medium skillet over high heat. Add 2 teaspoons of oil and heat until smoking hot. Place the tuna in the pan and sear for 1 ½ minutes on one side. Flip and cook for an additional 1 ½ minutes (for rare). Transfer to a cutting board and allow the tuna to rest for 5 minutes. Using a thin, sharp knife, cut it against the grain into ½-inch slices.
If the dressing has separated, whisk again to reemulsify. Place the lettuce, green beans, and the remaining dressing in a large salad bowl and toss. Arrange the greens on individual plates and top each with potatoes, cucumbers and their dressing, tomatoes, and olives. Place a sliced tuna steak on top of each salad. Sprinkle with the remaining 1 teaspoon of parsley and season with salt and pepper to taste.
