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In the Kitchen with Vital Choice

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Wild Albacore / Yellowfin Tuna Salad

Becky Selengut is a private 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.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at

About Becky Selengut

inspired by Good Fish by Becky Selengut

serves 2-4

1 package Vital Choice albacore tuna medallions, thawed and pat dry
4 Roma tomatoes, cut in quarters
1/4 cup olive oil
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

1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 tablespoon honey, to taste
Salt and freshly ground black pepper, to taste

Preheat the oven to 300 F.

In a medium bowl, toss the tomatoes with 2 tablespoons olive oil, minced thyme and season 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.

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.

On a platter, arrange the lettuce, tuna, potatoes, slow-roasted tomatoes, olives, green beans, and eggs. Whisk up the dressing in a bowl and drizzle over the top of the salad.

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