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Wild Albacore / Yellowfin Tuna Salad

Recipe by Becky Selengut
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Impress your guests with this fresh, tasty salad inspired by Good Fish by Becky Selengut.
Yield: Serves 2-4
Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Additional:
Ingredients
1 package Vital Choice albacore tuna medallions (6 ounces), thawed and patted dry
4 Roma tomatoes, cut in quarters
3/4 cup Vital Choice extra virgin olive oil, divided
1 teaspoon minced fresh thyme
Salt and pepper, as needed
1 head red leaf lettuce
1/2 pound small red potatoes, steamed or boiled, cut in quarters
1/2 pound green beans, steamed or boiled, cut in half
1 cup kalamata or nicoise olives
4 hardboiled eggs, cut in half
2 tablespoons lemon juice
1 teaspoon dijon mustard
Preparation
1.  Preheat the oven to 300 degrees F.
2.  In a medium bowl, toss the tomatoes with 2 tablespoons olive oil, minced thyme and seasoned to taste with salt and pepper. Transfer the tomatoes to a sheet pan lined with parchment paper. Bake for 45 minutes to 1 hour, or until the tomatoes are semidried and lightly caramelized.
3.  Preheat a cast iron skillet over medium high heat. Add 2 tablespoons of olive oil. When hot, add tuna and sear until browned. Season generously with salt and pepper and then flip the loins over to brown the other side. Don't overcook the tuna, you want it to be rare in the middle.
4.  Make dressing: Whisk together 1/2 cup olive oil, lemon juice, mustard, honey, and salt and pepper to taste.
5.  On a platter, arrange the lettuce, tuna, potatoes, slow-roasted tomatoes, olives, green beans, and eggs. Drizzle dressing over the top of the salad.
About Becky Selengut

Becky Selengut is a chef, author (Washington Local and Seasonal
Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She
worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld, before setting out on her own to start Cornucopia, her private chef and education business.

Learn more at beckyselengut.com.
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