Yellowfin Tuna Salad With Tomato Stack Recipes

YELLOWFIN TUNA SALAD WITH TOMATO STACK

Steps:

• For the vinaigrette:
• Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.
• For the salad:
• Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.

YELLOWFIN TUNA SUMMER SALAD

Steps:

• Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
• Stir in mayonnaise until ingredients are completed coated.
• Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
• Place scoops of tuna mixture in center of lettuce/spinach leaves.
• Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
• Serve with crackers or toasted bread rounds.
• Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.