Recipe: Citrus Veggie Tuna Salad by The Golden Pear Cafe, a Platinum Palate Award Winner, Celebrating 30 Years in The Hamptons, NY!

Citrus Veggie Tuna Salad

Recipe and photo courtesy of Keith E. Davis, The Golden Pear Cafe.

Serves six

Ingredients:

For the dressing

½ cup canola oil

juice from 1 lemon

juice from ½ lime

2 tablespoons fresh chopped parsley

1 tablespoon fresh chopped thyme

1 teaspoon fresh chopped oregano

1 tablespoon coarse grain mustard

1 teaspoon kosher salt

freshly ground black pepper

For the salad

2 (10-ounce) fresh tuna steaks (may substitute with 2 (6-ounce) cans white tuna pieces)

¼ cup canola oil to brush on tuna steaks

½ cup diced celery (1 stalk)

½ cup diced carrots (1/2 medium)

1 cup diced zucchini (1 small)

1 cup diced, peeled, and seeded cucumber (1 small)

1 cup diced yellow squash (1 small)

2 heads of Boston bibb lettuce

1 cup cherry tomatoes

Instructions:

1. Preheat your grill on high setting.
2. Brush the tuna steaks with canola oil, and salt and pepper both sides
3. Grill for 4 minutes on each side, remove, place on a plate, and put in the refrigerator to cool completely.
4. When cool, remove from refrigerator; break into pieces into large bowl.
5. If you are using the canned tuna, strain all water and spoon tuna into large bowl.
6. Prep all vegetables, except lettuce and tomatoes, and add to tuna; fold together using a spatula.
7. In a separate bowl, whisk together all dressing ingredients (oil, citrus, mustard, and fresh herbs).
8. Pour over tuna salad and fold together.
9. Add more salt, pepper, and fresh lemon juice according to your liking.
10. In a large serving bowl or platter place bibb lettuce leaves on bottom and sides to cover.
11. Spoon tuna salad over the bibb lettuce.
12. Arrange tomatoes around the edge of the bowl or platter.

Note: You can also plate this salad on individual salad plates.