Ahi Tuna Salad with Tomatoes and Citrus

Ingredients

  • 2 fresh oranges or grapefruit ~ segment fruit, set aside; reserve juice for dressing
  • 1 Tbsp Dijon mustard
  • Extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 6 cups baby greens (Mache’ or even arugula is perfect for this salad)
  • 2 medium, ripe, red or heirloom tomatoes, quartered
  • 1 medium, ripe avocado, peeled, seeded, sliced or cubed
  • 4 cups raw ahi tuna cubes (or, you may even use 2 small cans good-quality Italian canned tuna packed in olive oil; crumble into pieces)
  • Additional sea salt and freshly ground pepper
  • Chopped toasted almonds, for serving

Cooking Instructions

  • Prepare vinaigrette by whisking reserved citrus juice in bowl with mustard.
  • Gradually add enough oil, whisking constantly, until dressing is creamy; add salt and pepper to taste. 
  • Prepare salad by placing greens evenly on each of four serving plates. 
  • Top greens artfully with tomato pieces, avocado pieces, fruit segments. 
  • Gently spoon tuna pieces over salad, and drizzle with vinaigrette. 
  • Sprinkle with salt and pepper and almonds to serve, or place almonds around salad on plate as garnish. 
  • Pass any reserved vinaigrette at table if desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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