Tuna Salad Undone

Show: Episode:

Picture of Tuna Salad Undone Recipe 1 Video | Photo: Tuna Salad Undone Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
45 min
Prep
45 min
Yield:
2 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 8 reviews

  • on December 20, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 17, 2011

    Flag

    Seriously! This is on the "budget" page of recipes? Freaking capers, microgreens & "black lava sea salt" are not budget-friends!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 17, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.