Tuna Salad with Basil Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I came up with this simple but delicious salad one night when my husband and I decided it was time to eat light, says Laura McAllister from Morganton, North Carolina. It has become one of our favorites that we enjoy a few times each month. Ingredients:
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1 tuna steak (8 ounces) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil |
4 cups torn romaine |
2 medium navel oranges, peeled and sectioned |
1 cup cherry tomatoes, halved |
dressing: |
1/4 cup minced fresh basil |
1/4 cup olive oil |
1 tablespoon orange juice |
1 tablespoon balsamic vinegar |
1 teaspoon grated orange peel |
1 garlic clove, minced |
1/2 teaspoon dijon mustard |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
dash salt |
Directions:
1. In a large saucepan bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside.
2. Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
3. Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing. Yield: 2 servings.
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