Herb-Encrusted Tuna Salad with Lemon Dijon Vinaigrette

Crispy herb-coated tuna crowns a vibrant salad, while a tangy lemon dijon vinaigrette enhances its fresh flavors.

Ingredients

• 2 tuna steaks
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1/2 cup mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat a skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Pat dry the tuna steaks and coat them evenly with mixed parsley, dill, and basil.
3. Add the tuna steaks to the skillet and sear for 2-3 minutes on each side until herbs are crispy.
4. Remove the tuna from the skillet and let it rest for a few minutes before slicing.
5. In a small bowl, whisk together lemon juice, Dijon mustard, garlic, honey, salt, and pepper.
6. Gradually add the remaining olive oil to the mixture, whisking until emulsified.
7. In a large bowl, combine salad greens and cherry tomatoes. Drizzle with vinaigrette and toss gently.
8. Plate the salad and top with sliced herb-encrusted tuna. Serve immediately.

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