Tuna Salad
Servings
4
Servings
4
Ingredients
  • 1 small red onionthinly sliced
  • 1/2cup cider vinegar
  • 2 Tbsp organic sugar
  • 1/2tsp saltplus more to taste
  • 6cups salad greens
  • 1 red bell pepperchopped
  • 2 celery stalkssliced
  • 1 cucumberchopped
  • 1cup cooked or canned navy beansdrained and rinsed if canned
  • 1/3cup dried cherries
  • 3/4cup Plain yogurt
  • 1/2 avocado
  • 1/4cup fresh basil
  • Juice of 1/2 lemon
  • 2tsp curry powder
  • 1/4tsp red pepper flakes
  • 4 – 4oz to 6ahi tuna steaks
  • black pepperto taste
  • 2 Tbsp grapeseedcamelina, or extra-virgin olive oil
Instructions
  1. Place onion slices in small heatproof bowl. In small saucepan, bring cider vinegar, 1/2 cup water, sugar, and salt to a simmer. Once sugar and salt have dissolved, pour mixture over onion and let sit for at least 30 minutes.
  2. Divide salad greens, bell pepper, celery, cucumber, beans, and dried cherries among serving plates. Place yogurt, avocado, basil, lemon juice, curry powder, and red pepper flakes in blender or food processor container; blend until smooth. Blend in water, 1 Tbsp at a time, until you have a thin consistency.
  3. Season tuna with salt and pepper. In heavy skillet over medium-high heat, heat oil. For medium-rare tuna, sear for 1 minute per side. Transfer tuna to cutting board and cut into 1/4 inch thick slices.
  4. Top salad with drained pickled onion and tuna slices. Drizzle avocado dressing over top.
Recipe Notes

In a pickle

Use extras of the pickled onion from this Tuna Salad recipe to instantly take grain salads and tacos from ho-hum to seriously yum.