How To Make Seared-Tuna and Radish Salad
Have a serving of this tasty and filling radish salad tossed together with juicy seared-tuna and lettuce, all drizzled with a zesty vinaigrette!
In a large nonstick frying pan, heat 1 tablespoon of oil over moderately high heat. Sprinkle ¼ teaspoon each of salt and pepper over the tuna.
Cook the fish for 2 minutes. Turn and cook until done to taste; 2 to 3 minutes longer for medium-rare. Transfer the tuna to a carving board.
In a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining ¼ teaspoon of salt and ½ teaspoon of pepper. Add the remaining 6 tablespoons of oil slowly, whisking.
Cut the tuna into ½-inch thick slices.
In a large glass or stainless-steel bowl, combine the lettuce and the radishes, and toss with all but 2 tablespoons of the vinaigrette.
Put the salad on plates. Top with the tuna slices and drizzle the remaining vinaigrette over the top.
Serve, and enjoy!
If desired, substitute 2 6-ounce cans of drained canned tuna for the fresh tuna. Skip step 1 completely and add the drained canned tuna along with the lettuce and radishes.
- Calories: 352.56kcal
- Fat: 24.44g
- Saturated Fat: 3.50g
- Trans Fat: 0.02g
- Monounsaturated Fat: 17.38g
- Polyunsaturated Fat: 2.77g
- Carbohydrates: 4.16g
- Fiber: 1.56g
- Sugar: 1.62g
- Protein: 29.11g
- Cholesterol: 44.23mg
- Sodium: 358.28mg
- Calcium: 45.09mg
- Potassium: 785.51mg
- Iron: 2.19mg
- Vitamin A: 155.85µg
- Vitamin C: 12.06mg
Have your own special recipe to share? Submit Your Recipe Today!