Fresh Tuna Salad with Fennel and Dill
Ingredients:
1 lemon, halved
2 tablespoons fresh dill, chopped
6 oz yellow fin tuna steak
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 small yellow onion, minced
2 celery ribs, diced
1 small fennel bulb, chopped
2 tablespoons Italian Parsley, chopped
1 cup red seedless grapes, cut into halves
sea salt
freshly ground black pepper
Serves 4
Squeeze the juice from half a lemon into a medium bowl. Slice the other lemon half and place in
a small skillet with 1 cup water and the fresh dill. Bring to a boil over medium high heat. Add the
tuna and reduce heat to low. Simmer for 6 minutes, or until the tuna is opaque. Drain and chill
thoroughly.
Add the oil, mustard, onion, celery, fennel, parsley and grapes to the bowl with the lemon juice.
Whisk to blend and set aside.
When the tuna is chilled, break it into bite-sized pieces. Add the tuna to the bowl with the lemon
and dressing mixture. Season with salt and pepper to taste. Toss gently to coat well.
Serve over a bed of greens with avocado and crushed nuts. Or, mound on a thick slice of fresh
whole wheat bread and top with cheddar or jarlsberg cheese and heat in a broiler to create a classic
tuna melt.
1 lemon, halved
2 tablespoons fresh dill, chopped
6 oz yellow fin tuna steak
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 small yellow onion, minced
2 celery ribs, diced
1 small fennel bulb, chopped
2 tablespoons Italian Parsley, chopped
1 cup red seedless grapes, cut into halves
sea salt
freshly ground black pepper
Serves 4
Squeeze the juice from half a lemon into a medium bowl. Slice the other lemon half and place in
a small skillet with 1 cup water and the fresh dill. Bring to a boil over medium high heat. Add the
tuna and reduce heat to low. Simmer for 6 minutes, or until the tuna is opaque. Drain and chill
thoroughly.
Add the oil, mustard, onion, celery, fennel, parsley and grapes to the bowl with the lemon juice.
Whisk to blend and set aside.
When the tuna is chilled, break it into bite-sized pieces. Add the tuna to the bowl with the lemon
and dressing mixture. Season with salt and pepper to taste. Toss gently to coat well.
Serve over a bed of greens with avocado and crushed nuts. Or, mound on a thick slice of fresh
whole wheat bread and top with cheddar or jarlsberg cheese and heat in a broiler to create a classic
tuna melt.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/