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This is my all-time favorite salad. It's a perfect main course and best with good-quality raw tuna. You can substitute canned tuna packed in water if you prefer.
SALAD
6 fingerling potatoes, sliced in half lengthwise, or 1 Yukon Gold potato, quartered
12 grape tomatoes
3 large slices red onion, about 1/4 inch thick
8 asparagus spears, trimmed
12 oz raw tuna (or canned flaked white tuna packed in water)
4 cups baby spinach
3/4 cup diced cucumber
10 kalamata olives
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DRESSING
2 Tbsp olive oil
2 Tbsp lemon juice
4 anchovy fillets, finely chopped
1 tsp finely chopped garlic
1/2 tsp Dijon mustard
pinch of salt and pepper
GARNISH
3 Tbsp chopped fresh dill |
- Preheat oven to 425°F. Line a baking sheet with foil and lightly coat it with cooking spray.
- Place the potatoes, tomatoes, onions and asparagus on the baking sheet. Lightly coat the vegetables with cooking spray and bake for i0 minutes. Turn the tomatoes and asparagus after 5 minutes, and remove the tomatoes and asparagus from the oven after 10 minutes. Continue cooking the red onion for another 5 minutes, then remove from the oven. Continue cooking the potatoes for another 15 minutes, turning halfway through, or until tender.
- Meanwhile, preheat a nonstick grill pan lightly coated with cooking spray over medium-high heat, or preheat your barbecue to medium-high heat. Sear the tuna on each side for about 1 to 2 minutes, or until the outside of the fish is just cooked but the inside of the fish is rare. Take the tuna off the heat immediately. To stop the cooking process, place in the refrigerator immediately.
- Arrange the spinach, cucumber and olives on a large serving platter. Top with the roasted vegetables.
- To prepare the dressing, whisk together the olive oil, lemon juice, anchovies, garlic, mustard, salt and pepper. Pour the dressing over the salad and top with the dill. Slice the tuna thinly and arrange it on top of the salad.
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Nutritional Analysis per Serving
| Calories |
314 |
| Protein |
24 g |
| Fat |
11 g |
| Saturated Fat |
1.7 g |
| Carbohydrates |
29 g |
| Cholesterol |
43 mg |
| Sodium |
455 mg |
| Fiber |
4.7 g |
Prep Time: 15 minutes
Cook Time: 30 minutes
Make Ahead: Prepare entire salad early in the day and dress just before serving.
Serves 4
Nutrition Watch: Asparagus is a good source of potassium and is high in vitamin K and folate, which may prevent birth defects.
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