Tuna Salad Undone

By grammadot

Ingredients

• 6 to 8 ounces ventresca canned tuna, packed in olive oil
• 4 leaves butter lettuce, rinsed and patted dry
• 2 tablespoons finely chopped shallot
• 2 tablespoons finely chopped red or orange bell pepper
• 1 tablespoon nonpareil capers
• 2 tablespoons chopped hard-boiled egg
• 1 tablespoon micro greens
• 1/4 teaspoon black lava sea salt
• 1/2 lemon

Details

Servings 2
Preparation time 45mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.

Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

Recipe courtesy Alton Brown, 2008

CATEGORIES:

Tuna

Lunch

Salad

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