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.
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• Look for reduced-fat prepared pesto sauce.
• Any vinegar and oil dressing can be used.
• Sear tuna.
• Make dressing.
• Assemble salad.
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.