Tuna Salad Recipe

Ingredients

• 1 tuna steak per serving

• mixed salad greens

• 1 tsp capers per serving, more if desired

• red onion, thinly sliced

• olive oil

• lemon juice

• salt & pepper, to taste

• lemon wedges for serving

• whole anchovy fillets (optional)

Directions

1. Place salad greens in a large bowl. Add onion & capers, dress with olive oil and fresh lemon juice, season with salt & pepper, and toss to combine. Set aside.

2. Heat the grill pan over med-high heat. Lightly coat the tuna steak with olive oil and season with salt and pepper on both sides.

3. When the grill is hot, moisten a (paper) towel with vegetable oil and use it to lightly coat the grill surface.

4. Add the tuna steak to the grill pan. After 90 seconds, use a fish turner to give the steak a quarter turn.

5. Cook for 60 to 120 seconds and then flip the steak over.

6. After cooking for 60 seconds, give the steak a quarter turn. Continue cooking the steak for 60 to 90 seconds and remove from heat.

7. Move tuna steak to a cutting board. Cutting with the grain, carve slices no less than 1/4 inch (2/3 cm) thick.

8. Place salad on the serving plate and arrange tuna slices atop the salad. Garnish plate with lemon wedges and optional anchovy fillets.

9. Serve with crusty bread and a white wine of your choosing.