Tart and Crunchy Fresh Tuna Salad

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In watching Claire prepare her tuna steaks for the salad we noticed that she said doing them in parchment paper in the oven would prevent the whole house from smelling fishy. My husband and I decided to try it because although we love tuna the only way we are able to do it is outside on our charcoal grill. Well, this time of year in the northeast grilling outdoors is difficult - so we do without tuna. No more! This worked perfectly - no smell whatsoever. Brilliant! The only change I had to make was the timing - the steaks I bought were much thicker than what Claire used so the cooking time had to be increased. We used Meyer lemons as the base and zest - just delicious.

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I used this recipe just to make tuna steaks and it's a great idea to roast them over the lemon wedges. However, after over 20 mins in the oven in the parchment pouch the fish was nowhere near fully cooked. Because the rest of the meal was ready and I could tell it was going to take a while longer, I transfered the fish to a pan on the stove and steamed with the lid on until it was done, about 5 mins later. Going forward I will probably just do it that way in the first place-- easier and faster.

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I had never tried cooking Tuna but after seeing this recipe I had to try it. It was wonderful. The flavor is great. The yogurt just adds a certain flavor to it, that makes it 100% better...

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After watching Claire make this salad, I knew I had to try it....and I'm glad
I did!! This salad was soooo simple to make, and tasted like something
you might find in a 5 star restaurant. If you really want to impress your guests,
make this salad for them.
The best part, aside from the taste, is how healthy this salad really is!!