I know, I know! One day I’m tempting you with Snickers candy in your banana bread and the next, a salad??? In this season of excess, a salad is just what the doctor ordered! Most college freshmen gain the traditional 15 pounds. Our youngest actually lost almost twice that and asked me to cook him Mediterranean food when he arrived home for Christmas break. What? No cheese steak requests? Taken off guard I looked in the pantry, fridge and freezer to scrounge the making of a meal on the spot. And so was born this recipe, an improvised Niçoise salad of sorts. A sizzling Ahi tuna steak seasoned with capers and Kalamata olives served alongside whole grains and garlicky sautéed spinach. A tasty lunch evoking the Mediterranean and keeping this young man on his healthy journey. The salad just might transport you to a quaint little Greek island, escaping the hustle and bustle of the holiday season. I could escape there myself, right about now!
WARM MEDITERRANEAN AHI TUNA LUNCH SALAD
2 4oz Ahi Tuna steaks
freshly ground pepper
4 T olive oil, divided
10 Kalamata olives, halved
2 T capers
8-10 oz chopped spinach, fresh or frozen
1 clove garlic, minced
2 T pignoli nuts
1/4 c thinly sliced red onion
1 lemon, cut in 8 wedges
1 “Seeds of Change” Organic Seven Whole Grains ready pouch, prepared as instructed or 8 oz of cooked grains of your choice
Method: In a frying pan, heat 2 T of the oil and quickly sear the tuna steaks, about 2 minutes per side for pink, with the capers and olives. Remove and season with freshly ground pepper and keep warm tented with foil. In 2 T of oil, sauté spinach with the garlic until wilted.
To plate: slice the tuna across the grain and fan across the center of your serving platter and top with the capers and olives. On either side of the tuna, spread the spinach. Next to this, spread the grains. Top with the sliced onion and pignolis and serve warm with lemon wedges.