1 Video | Photo: Tuna Salad Undone Recipe
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
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.
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By jingyuand
San Francisco
on December 20, 2012
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Oh my god, this is so fresh and good! Really takes the "tuna salad" up a couple of levels! Can't wait to serve this to my guests.
By mccrearyacres_1...
Davenport
on September 17, 2011
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Seriously! This is on the "budget" page of recipes? Freaking capers, microgreens & "black lava sea salt" are not budget-friends!
By Koconutzz
on August 17, 2011
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I recently saw a rerun of Alton's Tuna Surprise and couln't wait to try the Ventresca. I love "Toro" sushi and knew I'd love this recipe. Everything from the basic hard boiled egg to the exotic Black Lava Sea Salt and of course the Ventresca (which I could have eaten all on it's own! worked magically!!! The only thing I'll change the next time I eat it is to add a few more butter lettuce leaves.
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