Here’s a great salad recipe to try out soon before the winter comes! You can get yellow fin tuna steaks in many freezer sections of grocery stores – that’s the ‘good’ tuna meaning they are relatively safe to eat in regards to mercury and other heavy metals in their meat (there is little) and mature quickly so there is less of a risk of overfishing and hurting their population.
1/2 head Boston lettuce leaves
1/2 pound green beans, lightly steamed
1/2 cup vinaigrette (mixture of olive oil, the vinegar of your choice, and a squeeze of mustard)
Salt and pepper to taste
1-2 tomatoes, cut into wedges
1-2 potatoes, peeled, sliced, and boiled in water until cooked
1 3-oz can chunk tuna or 1 cooked tuna steaks
3 hard-boiled eggs, halved
1 red onion
1 can of anchovies
1/3 cup small black Niçoise-type olives
1 tbsp capers
1 tbsp shallots
1 tbsp minced fresh parsley
Put the lettuce in a shallow bowl. Toss the beans with the shallots, a couple spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Cook and slice the potatoes and arrange them with the beans, tomatoes and tuna in the center of the plate. Ring the platter with halves of hard-boiled eggs. Spoon vinaigrette over everything; scatter on olives, capers, parsley, and serve. This should make about three servings.
Fullness factor: The complexities in taste will trick your mouth into believing you’re eating a huge seafood dinner. The tuna, especially when using the tuna steak option, and hard-boiled eggs provide a heavy protein base. The salty anchovies and starchy potatoes make this a satisfying, well-rounded meal, but each ingredient is so simple and healthy on its own that you never end up veering into unhealthy territory.