Fancy Tuna Salad
This is so pretty but it does take some time.
I serve it with two dressings.
One is a lemon garlic dressing and the other is a balsamic dressing.
I have also served it with a dijon dressing
The star of the salad is the fresh sashimi grade tuna fillets
4 thick tuna fillets
6 hard boiled eggs
Two cups multicolor potato salad
One pound steamed and salted french green beans
Two cubed and roasted sweet potatoes
One small red onion sliced thin or four diced scallions
Three sliced pickling cucumbers
One basket of grape tomatoes
Two handfuls arugula
Two handfuls baby spinach
Two handfuls romaine lettuce
4 ounces of good crumbled blue cheese
Twelve pepper dew peppers
Rub the tuna with good olive oil
Season the tuna with salt and pepper
Grill or pan sear on a hot element for about 2 to3 minutes on each side.
I like my tuna rare but cook longer if you want it more well done.
Set aside to cool
Mix all the greens and place on a big platter
Start making rows
First the potato salad, I made a fast German vinegar potato salad
Then the pepper dews
Save the center for the tuna
Slice the tuna so it is easier to pick up with the vegetables
The green beans
The sweet potatoes
Place the eggs around so they look pretty
Place the blue cheese in corners or you can make a row of its own
Scatter the olives
Place the scallions on top
Place the cucumber slices around the edge of the entire salad
Serve with fresh pita chips or a crusty bread
You can add another cheese or different vegetables.
This is a great make ahead salad for lunch or dinner.
This probably serves at least six .
Use salad tongs that grip well so you can easily pick and choose what you want from the salad
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