I screeched in delight when my son brought me some fresh tuna steaks from his fishing trip in the Outer Banks. Here’s my mayonnaise-less tuna salad concoction that just might rock your boat! (Remember, I’m not one for measuring, so flavor/adjust to taste…you’re gonna anyway.)
LEMON PEPPER TUNA SALAD
Sprinkle lemon pepper & dill on each side of tuna steak. My fave spices are from Penzeys Spices.
Heat a tablespoon of olive oil in a pan (cast iron is my preference) on medium high. Sear both sides of steak, then lower heat and cook through until no longer pink. Remove from pan and let cool.
Throw that whole puppy into a large bowl and lightly shred into bite-size pieces with a fork.
Add this stuff. Some…
Chopped red & orange sweet mini-peppers
Chopped fresh cilantro
Chopped fennel (both the stalk and leaves)
Sliced almonds (I used Honey Roasted)
Then dress with:
A little bit’o Sunflower oil (lots of Vitamin E)
Apple cider vinegar (with “The Mother” – raw/organic)
A bit of s & p
Tsp. of sugar (none of that fake stuff)
Then have a good old tuna salad sandwich, hollow out and stuff some tomatoes or peppers, scoop up with some crackers or just eat as is. Good stuff.