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Salad: Fresh Tuna Salad

Source of Recipe

Cooking Light Magazine


List of Ingredients

1 1/2 Cups cubed red potato 1/2 inch cubes
cooking spray
8 Oz Tuna Steak 1 inch thick
2 Tablespoons chopped fresh parsley
1 1/2 Tablespoons white vinegar
1 1/2 Tablespoons water
1 1/2 Teaspoons dijon mustard
1 1/2 Teaspoons olive oil
(original recipe called for 1/4 Teaspoon salt )
1/4 Teaspoon pepper
romaine lettuce leaves
(original recipe called for 1 c. seedless red grapes, halved)


Recipe

1. Place potato in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender. Drain and set aside.

2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add tuna, and cook 3 minutes on each side until medium-rare or to desired degree of doneness. Break tuna into chunks.

3. Combine parsley and next 6 ingredients (parsley through pepper) in a medium bowl; stir well with a whisk. Add potato, tuna, (and grapes); toss gently to coat. Serve on lettuce-lined plates.