Franklin’s Seared Tuna Salad


Photo Credit: Michelle Williams

Step #1: Lay your asparagus out on a tin foil covered broiling pan and place in the broiler for 10 minutes. You can cook for more or less time depending on your preference. THEN fill a small pot with water, place it on high heat, and set is aside to boil.

This is a GREAT and EASY salad to make for your lunch. Don’t thank me on this one, thank my husband, Franklin, for having incredible taste!

Photo Credit: Michelle Williams

Step #2: Line up your containers.

I know that there are a lot of steps here, but DON’T GET SWAYED. It’s not that it’s a lot of work, it is merely me being extra thorough and providing a lot of photos to guide you.

Photo Credit: Michelle Williams

Step #3: Fill them with baby arugula.

What I LOVE about this recipe is that you can mutitask the entire time. It’s comparable to being an old-fashioned telephone operator…one arm is doing one task while the other is focusing on another.

Photo Credit: Michelle Williams

Step #4: You will need one egg per salad. Here, you are tempering your eggs. Place them in a bowl filled with room temperature water and increasingly add heat to it.

On another note, any salad recipe that contains eggs is GREAT for lunch…

Photo Credit: Michelle Williams

Step #5: Place your now acclimated eggs into the boiling pot of water. Let boil for EXACTLY SEVEN MINUTES (set a timer). Quick tip: use a slotted spoon to pull hard boiled eggs out of a boiling pot of water. THEN, place your microwavable bag of string beans in the microwave and cook.

Beyond being INCREDIBLY EASY to make…

Photo Credit: Michelle Williams

Step #6: Peel your eggs. Slowly cut your eggs in half the long way. Quick Tip: peel your eggs under running water.

Eggs are filled with protein that will keep you fuller longer.

Photo Credit: Michelle Williams

Step #7: Place your cut eggs on top of your salad.

AND, they’re delicious!

Photo Credit: Michelle Williams

Step #8: Strain your string beans and let cool.

Speaking of healthy and delicious, this salad is particularly high on the GREENS

Photo Credit: Michelle Williams

Step #9: Once cooled, add your string beans to your salad. Note: if your string beans are still hot they will make your lettuce wilt.

From string beans…

Photo Credit: Michelle Williams

Step #10: Remove your asparagus from the broiler and let cool. Once cooled, chop in inch long pieces.

To asparagus…

Photo Credit: Michelle Williams

Step #11: Add your asparagus to your salad.

To the baby arugula that it is all sitting on, you are getting TONS of really healthy nutrients.

Photo Credit: Michelle Williams

Step #12: Lay your tuna on a cutting board.

Much like eggs, TUNA contains a lot of protein.

Photo Credit: Michelle Williams

Step #13: Salt and HEAVILY pepper your tuna. Quick Tip: Make sure to pat in the seasoning so that it stays on as best as possible.

Tuna also contains A LOT of other nutrients…

Photo Credit: Michelle Williams

Step #14: Coat your cooking pan with oil. Let the oil heat up on MEDIUM-HIGH heat before placing your tuna on it. Sear each side for two minutes. WHILE searing, wash your cutting board. Note: When you place your fish in the oil, it should make a sizzling sound. If it does not, the oil isn't hot enough.

One to highlight is the omega-3 essential fatty acids…they are “essential” because our body isn’t able to produce them on its own. Hmmm…SO pile them on!

Photo Credit: Michelle Williams

Step #15: Place your tuna on your cutting board and cut your into half inch pieces. Let cool till room temperature.

When you take a moment to really “digest” the health benefits of this salad, you realize that it is filled with FAR MORE nutrients than you may have initially expected.

Photo Credit: Michelle Williams

Step #16: Add your room temperature tuna to your salad...and...VOILA!

So, ENJOY your lunch! AND remember to top it off with some delicious dressing!

Photo Credit: Michelle Williams

Step #17: Add some Balsamic Vinaigrette and EAT!

THE Grocery List:

Portion Size: Personal Lunch

  1. Baby arugula
  2. Eggs (x1 per salad)
  3. Microwavable bag of string beans
  4. Asparagus (x1 stalk per salad)
  5. Tuna (2.7 ounces per salad)
  6. Low fat balsamic vinaigrette

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2 thoughts on “Franklin’s Seared Tuna Salad

  1. Pingback: Make Lunch | coffeandchampagne

  2. This is a staple for me for 3 meals during the week. I’m a huge fan of this salad. You can also feel free to make a nicoise dressing if you’d like but note that it’s higher in fat and sodium.

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