Grilled Tuna Salad
Updated Aug. 23, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4medium waxy potatoes, like Yellow Finn, Yukon gold, or Bintje
- 1½pounds fresh tuna steak, cut at least 1 inch thick
- 2red or yellow bell peppers (or 1 of each), roasted, skinned and seeded
- ½cup extra-virgin olive oil, or more as needed
- Kosher salt and freshly ground pepper to taste
- 3shallots, peeled and finely chopped
- 2tablespoons finely chopped Italian parsley
- ¼cup sherry vinegar or white-wine vinegar, or more as needed
- 4large handfuls of mixed greens, like basil, arugula, radicchio, bibb lettuce, chicory, dandelion and endive
- 2tomatoes, peeled, cut into 6 wedges and seeded
Nutritional analysis per serving (4 servings)
668 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 49 grams protein; 1479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potatoes in a 4-quart pot and cover with cold water. Simmer gently until tender, about 25 minutes, being careful not to overcook them.
- Step 2
Meanwhile, prepare the grill, adjusting the rack 2 inches above the coals. Trim the tuna, discarding the skin and any dark purple flesh. Refrigerate.
- Step 3
Cut the roasted peppers lengthwise into ¼-inch-wide strips. Put in a bowl and toss with 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
- Step 4
Drain the potatoes and peel while still hot. Slice into ¼-inch rounds and arrange ¼ of them in a pie plate or casserole. Sprinkle with ¼ of the shallots, ¼ of the parsley and salt and pepper. Repeat the layers until all the potatoes are used. Whisk 2 teaspoons of the vinegar with 1 tablespoon of the oil and pour over the top.
- Step 5
Lightly rub the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred on the outside and rare in the center, about 2 minutes per side.
- Step 6
Place the greens in a large salad bowl and top with the potato mixture, the peppers and the tomatoes. Slice the tuna into ¼-inch strips and arrange on top of the salad. Just before serving, make a vinaigrette from the remaining vinegar and oil and pour over the salad. Season with salt and pepper. Taste and toss with more vinegar or oil if needed. Serve immediately.
Private Notes
Comments
I agree with kniterati that the recipe doesn't need to be as complex as written. Potato skins are good nutrition, I don't peel them. Grilling the peppers before the tuna makes sense. Mixing all the oil and vinegar all at once definitely makes sense and to parcel it out as you go. The salad turned out really well with freshly caught bluefin tuna, grilled so that it was just a little rare in the middle.
The listed potatoes are really not waxy - they are, at best starchy-ish. Red skinned potatoes are waxy and performed wonderfully in this salad.
This seems a little unnecessarily complex. I never peel a potato, don't get why one would. I grill the peppers just before and during the time I grill the tuna. Mix all the oil and the vinegar at once in the beginning and parcel it out to the parts as I go. The salty, vinegary potatoes are really tasty and the tuna is amazing.