Peggy’s Poached Tuna Salad with Olives & Red Beets
Peggy Tjin's 10-10 Classic shows
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5m 54s
Peggy’s Poached Tuna Salad with Olives & Red Beets
Servings: 1
Prep Time: 3 minutes
Cook Time: 6 minutes
Price: $7 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Tuna Steak
● 1 Cup of Romaine Lettuce
● 1 Cup of Veggie Broth
● 1 Cup of Olives
● 1 Cup of pre cooked Red Beets
● 1 Tablespoon of Rosemary
● 1 Hard boiled Egg
● 1 Tablespoon of Red Onions
Dressing:
● 2 Tablespoons of Olive Oil
● 1 Tablespoon of Balsamic Vinegar
● 1 Teaspoon of Dijon Mustard
● 1 Tablespoon of Garlic
● 2 Tablespoons of Capers
Nutritional Fact: Did you know that rosemary could help improve your memory and help against bacterial infections?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
● Spatula
Directions:
1. Place the tuna steak in a pan over a medium flame and cook for 3 minutes on both sides in 1 cup of veggie broth.
2. Meanwhile, make the salad dressing. Mix together 2 tablespoons of olive oil, 1 tablespoon of Balsamic Vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of garlic and 2 tablespoons of capers.
3. When done, serve on a plate. Dress a bed of Romaine lettuce with 1 cup of olives, 1 cup of pre cooked sliced red beets and 1 hard-boiled egg sliced over the lettuce. Sprinkle 1 tablespoon of rosemary and 1 tablespoon of chopped red onions on top and add the tuna sliced into medallions.
4. Finally, add the salad dressing and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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