How to Make Tuna Salad with Balsamic Dressing
You are fan of tuna fish and you are a fan of salads too? Why not combine the two and make one awesome meal for yourself. Getting a good salad after a hard tiring day is what a lot of people have in their mind while returning from their offices. But buying expensive salads every day isn’t easy and often you don’t like leaving your warm house to go out and buy expensive salads. Don’t you wish you knew a way to do things a little easier? Well here is the solution for you.
Using these easy steps, you can learn to make one of the most carved salads, Tuna Salad with Balsamic Dressing. This technique is not just about a simple tuna salad, using this recipe; you can easily make Tuna Salad with Balsamic Dressing in no time.
Preparation Time: 30 minutes
Serving Size: 6 people
Utensils: Fork, spoon, bowls, pan, plates
Ingredients:
– 2 tuna steaks
– 1 Tbsp. Dijon mustard
– 1 Tbsp. olive oil
– 1 Tbsp. balsamic vinegar
– 1 tsp. dried leaf oregano
– 1/4 tsp. garlic salt
– 1/4 tsp. sugar
– Freshly ground pepper, to taste
– 1 can water-packed, salted Albacore tuna, drained
– 2 cups leftover green salad (e.g., red leaf lettuce, shredded carrots, tomatoes and, for something a little different, thinly sliced cauliflower florets)
Instructions
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1
The first thing you need to do is take the pan and heat some oil in it. After the oil is heated up a little, put tuna in it and fry it for like 3 to 5 minutes depending to the heat you are providing.
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2
Don’t forget to add the garlic to the pan because without it, tuna will not be fried properly and it will ruin the whole salad. The addition of garlic will not only quicken things up, it will take away the natural smell of tuna that some people dislike. This way people who don’t like eating fish can also try this amazing salad once it is done.
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3
Now add all the above mentioned ingredients except for tuna in a bowl. Using a fork, mix them up and it would be better if you use a big salad bowl as it will allow the ingredients to mix properly.
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4
Divide the salad and the tomatoes separately between the plates. Slice the tuna carefully and arrange it on top. In the end, garnish it with basil and balsamic glaze. Enjoy and serve
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