Fresh Tuna Summer Salad

MEAL TYPE: Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Alicia Sokol is an instructor at barre3 Georgetown, D.C., and author of the blog Weekly Greens. Like barre3, her approach to cooking is all about balance. Her Fresh Tuna Summer Salad combines fruits, veggies, proteins, and healthy fats. Recipe and photo courtesy of Alicia Sokol of the blog Weekly Greens.

INGREDIENTS

6 small Yukon gold potatoes

Olive oil

Kosher salt

Black pepper

2 6-oz fresh tuna steaks

1 pint cherry or grape tomatoes, halved

1/4 lb green beans, blanched

1 small cucumber, sliced

1 cup mixed salad greens

1/2 cup nicoise olives

1 tsp Dijon mustard

1 tsp pure maple syrup

2 tbsp champagne vinegar

1/4 cup olive oil

2 tbsp fresh chives, finely chopped

1/2 tsp kosher salt

1/4 tsp black pepper

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INSTRUCTIONS

Heat the grill to medium-high direct heat.
Rinse and dry the potatoes well, leaving the skin intact. Toss them in a large bowl with the olive oil, salt, and pepper. Place them directly on the grill. After 10 minutes or so, turn them and cook for another 10 minutes. Pierce them with a fork to make sure they’re tender. Remove from the grill, and set aside to cool. Cut into quarters to serve.
Brush the tuna with olive oil on both sides, and then sprinkle with salt and pepper. Cook the tuna steaks on the grill to your liking. For a 1 ½-inch steak, this takes just a few minutes per side. Remove the tuna from the grill and set aside. Slice across the grain to serve.
In a small bowl, whisk together the mustard, maple syrup, and vinegar. Slowly add the olive oil until the dressing is emulsified. Fold in the chopped chives, then season with the salt and pepper.
To assemble the salad, place a small amount of mixed greens on a plate, and then arrange small piles of the potatoes, tuna, tomatoes, green beans, cucumber, and nicoise olives. Drizzle chive vinaigrette over the entire plate, and finish with a few cranks of fresh black pepper.

Quick Tips
1. You may have noticed that the portion above is rather slight. The tuna is more like a side dish, with the vegetables as the centerpiece.
2. This salad is also perfect for the lunchbox! It travels beautifully. If you skip the mixed greens, you can even dress it ahead of time and transport it ready-to-eat.

16 people have left a comment. Join the conversation!

sayidina SAID:

05/29/2015 |Reply

Is there a vegan option for this recipe?

onlinesupport REPLIED:

06/01/2015 |Reply

This salad would be delicious on it’s own without tuna. Substitute spinach for the mixed greens for an extra kick of protein!

Courtney SAID:

03/08/2015 |Reply

My first try at this recipe and it turned out phenomenal! I made a few substitutions and additions. For the dressing, I didn’t feel like having the maple syrup so I took that out and added fresh lemon juice and it tasted amazing! When grilling, I used a skillet grill and instead of cooking with olive oil (I’ve read that pure, unadulterated olive oil has a fairly low smoke point after which the fat molecules get altered in a way that is not healthy for you), I used raw butter. For personal preference, I used salmon instead of tuna and added to my vegetables asparagus, yellow squash and crimini mushrooms. I highly recommend this recipe! Super yummy! 🙂
Courtney SAID:

02/07/2015 |Reply

Is there anyway to get recipes in document form like a pdf so that I can save it instead of having to go online to your website?

onlinesupport REPLIED:

02/09/2015 |Reply

You may want to check out our phone App. It has our recipes and you can add one or all ingredients to a shopping list. Makes life a little easier!

Mary SAID:

01/19/2015 |Reply

This recipe was very tasty and easy to make, used the frozen tuna which was the perfect amount. I would definitely make this again.
zsolnay SAID:

09/01/2014 |Reply

This was good and my kids liked it as well, which is great! I wasn’t sure how much was a portion on the 7 day challenge plan was so I just ended up eating until full.
victorialbouchard SAID:

03/31/2014 |Reply

I love this recipe! I’ve already made it twice! Mmmm
karenwcross SAID:

02/24/2014 |Reply

This is not only delicious but colorful and pretty as well. I don’t like tuna so I used salmon. Hopefully the substitution is okay.

onlinesupport REPLIED:

02/25/2014 |Reply

Hi Karen- absolutely! We encourage you to make it your own!

natalya.a.k SAID:

02/11/2014 |Reply

Looks great! I would probably try this with lentils or chickpeas for a vegan alternative.
stefsmolen SAID:

01/12/2014 |Reply

I love this recipe. I have a one year old and I am a stay at home mom. Is there any way to simplify the 7day body blast recipes. They require so many ingredients and time to cook and prepare.

onlinesupport REPLIED:

01/14/2014 |Reply

Hi Stefanie! Thanks for the feedback, and we will work on that when creating new recipes! For now, I would recommend making batches of recipes such as soup, and using the leftovers for multiple meals. I hope this helps!

dlighthart SAID:

12/21/2013 |Reply

I love this salad. The potatoes are a great treat, and with the dressing they taste like candy! This salad always looks so satisfying once it’s plated up, and I feel full for hours.
kfong.rivas SAID:

12/07/2013 |Reply

Is chicken a good substitute for Tuna? I am allergic to fish.

onlinesupport REPLIED:

12/09/2013 |Reply

Hi Kelly! Yes, chicken is absolutely a good substitute!

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