During the summer, there is an abundance of fresh vegetables as a very healthy choice. Today, let’s make a seared tuna salad with fresh romaine lettuce and tomatoes. We are going to use a technique from an earlier post to make the tuna.

Ingredients:

2 eight oz. ahi tuna steaks

1/2 cup of tuna dry rub (“Everything Bagel Seasoning” is a good substitute)

1 head of romaine lettuce chopped (any hearty lettuce is a good substitute) Note: add another head of lettuce to make for a larger crowd.

2 Hanover tomatoes diced (favorite local tomato is a good substitute)

2 ripe avocados sliced

1/2 cup of black olives sliced lengthwise

1/2 cup of green olives sliced lengthwise

1/2 cup diced cucumber

1/4 cup of bleu cheese

1/4 cup of favorite Balsamic vinegar dressing. (Look for a future post dressings)

Preparation: (Time 25 minutes)

Grab your favorite large salad bowl that you would make for sharing with friends and family.

Sear your tuna, let it rest for 5 to 10 minutes and cut in into thin slices on a bias.

Spread your lettuce in the bottom of your salad bowl.

Sprinkle the black olives, green olives, cucumber and Hanover tomatoes over the lettuce.

Take your avocado, with a knife, start at the stem and cut longitudinally around the fruit to create two vertical halves. Hold the fruit with each half in each hand, twist one half to separate the halves. Using your knife, whack the big brown nut hard enough for the blade to penetrate the skin, then twist to release the brown nut from this half. With your knife, while the flesh is still in the skin take your knife and make 5 or 6 slices lengthwise on both halves. Use a spoon to separate the flesh from the skin. Please refer to Holy Guacamole post for avocado technique.

Once the sliced flesh is out of the skin, lay the slices on top of the salad.

Place the sliced seared ahi tuna over the sliced avocado.

Sprinkle the blue cheese and your dressing over the whole salad.

This salad will serve up to four people.

Bon Appetit!