Tuna Salad Undone
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 2 servings
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- 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
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 2 servings
Procedure
- 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.
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