Tossed Tuna Salad

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Hey folks! I've found a great tossed salad recipe that utilizes tuna. The thick fresh tuna steaks are brimming with omega-3's, vitamin B12 and B6, niacin, protein, tyrosine, and vitamin D. I cook them medium rare then slice them and place them on top of the tossed salad. Did you know that fish are so beneficial for cardiovascular health that the American Heart Association recommends eating two 6oz servings of fatty fish weekly to help reduce the risk of death from heart disease? It's true!

Tossed Tuna Salad:

For this dish you will need..

• 1lb organic small red potatoes, cut into eighths
• 1/3 cup fresh organic lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1/2 teaspoon sea salt
• 12 oz of organic green beans, cut into 2-inch pieces
• 2 tuna steaks (1-inch thick, 1 1/2 lbs total)
• 1/2 teaspoon pepper
• 1 pint of organic cherry tomatoes, halved
• 1 bunch of watercress, stems removed
• 1 organic Belgian endive, cut crosswise into 1/2-inch slices

Cook the potatoes in a large pot of boiling water for about 10 minutes, or until they are tender and drain. While the taters are cooking whisk together the lemon juice, oil, mustard and 1/4 teaspoon of the sea salt in a large bowl. Add the potatoes while still warm and toss to coat. Steam the green beans for about 4 minutes or until crisp-tender. Add to the bowl with the potatoes and toss to combine. Pre-heat the broiler and place tuna steaks on broiler pan and sprinkle with the remaining sea salt and pepper. Broil 6 inches from heat for about 3 minutes per side for medium rare. Add the tomatoes, watercress, and endive to the bowl tossing well. To serve slice the tuna and place on top of the salad.