Tasting a salad made with fresh tuna instead of canned is a treat. Welcome summer in with the fresh flavor and texture of this refreshing dish.
Searing the tuna takes only minutes. Leaving the inside rare keeps the tuna moist and soft with a crisp crust.
The timing is for fish that is 1 1/2-inch thick. If yours is thicker, add an extra minute to the sitting time. If you prefer the tuna more well done, add an extra minute to the cooking time.
Fred Tasker’s wine suggestion: This herbal dish would go nicely with an herbal sauvignon blanc.
To buy: 3/4 pound fresh tuna, 1 package prepared reduced-fat pesto, 1 bag Italian-style salad, 1 container pitted black olives, 1 can chickpeas, 1 container grape tomatoes, 1 bunch basil, 1 jar sliced roasted red peppers and 2 whole grain rolls.
Staples: Olive oil, reduced-fat vinaigrette dressing, salt and black peppercorns.