Name: RECIPE: Tuna Summer Platter Salad
Ingredients: 3 tablespoons fresh lemon juice; 1 – 2 teaspoons raw honey; 2 teaspoons Dijon mustard; 1/2 cup olive oil; 1 clove garlic, minced; 2 tablespoons mixed fresh herbs (such as basil, mint, parsley, chives dill, or a combination), plus extra (about 2 – 3 tablespoons for the fish); Salt and pepper to taste; 1 pound (give or take) fresh sushi-grade tuna (about 1 medium steak); 1 tablespoon dry spice mix such as Cajun (my favorite) or lemon pepper; 1 tablespoon canola or olive oil; 6 cups mixed baby lettuces, arugula or baby kale, longer stems removed; 1 just-ripe avocado, sliced; 1 to 2 cups shredded red cabbage; 1 bunch radishes, sliced; 1 cucumber, peeled and sliced; 2 cups cherry tomatoes, halved, or 2 to 3 ripe tomatoes, cut into wedges; 1/2 red onion, thinly sliced; 1 cucumber, peeled and sliced; 1 to 2 cups snap peas, blanched for 30 seconds and run under cold water to keep green; 1– 2 carrots, peeled and shredded or cut with a julienne peeler (optional); 1 cup local feta cheese, or Valbresso feta from the market (optional)

Ingredients

Scale

For the Summer Herb Vinaigrette:

3 tablespoons fresh lemon juice
1 – 2 teaspoons raw honey
2 teaspoons Dijon mustard
1/2 cup olive oil
1 clove garlic, minced
2 tablespoons mixed fresh herbs (such as basil, mint, parsley, chives dill, or a combination), plus extra (about 2 – 3 tablespoons for the fish)
Salt and pepper to taste

For the Salad:

1 pound (give or take) fresh sushi-grade tuna (about 1 medium steak)
1 tablespoon dry spice mix such as Cajun (my favorite) or lemon pepper
1 tablespoon canola or olive oil
6 cups mixed baby lettuces, arugula or baby kale, longer stems removed
1 just-ripe avocado, sliced
1 to 2 cups shredded red cabbage
1 bunch radishes, sliced
1 cucumber, peeled and sliced
2 cups cherry tomatoes, halved, or 2 to 3 ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced
1 cucumber, peeled and sliced
1 to 2 cups snap peas, blanched for 30 seconds and run under cold water to keep green
1– 2 carrots, peeled and shredded or cut with a julienne peeler (optional)
1 cup local feta cheese, or Valbresso feta from the market (optional)

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Instructions

To make the vinaigrette, whisk together the lemon juice, honey, Dijon, oil, garlic, 2 tablespoons herbs, and salt and pepper in a mason jar or bowl.
Sear the tuna about an hour before making the salad. Place the spice mix on a plate and dredge the tuna on both sides. Heat a heavy-bottom or cast iron sauté pan on medium high heat, and when hot, add the oil. Immediately add the tuna and sear on one side, about 2 to 3 minutes, until a 1/4-inch crust forms. Turn the tuna and sear the other side. (The spice mixture helps the tuna form a good crust). Refrigerate the tuna, uncovered, for about an hour. When ready to serve, carefully slice with a sharp knife.
Prepare the remaining ingredients. If prepping ahead, store on a baking sheet in the fridge covered in plastic until ready to serve. (Platters are usually too large to fit in the fridge.)
When ready to serve, spread the greens out on a large serving platter with room enough to show off the toppings. Top with the tuna slices, avocado, red cabbage, carrots, radishes, snap peas, cucumbers and feta, if using.
Pass the dressing at the table, and let each guest spoon or pour on their own. If the dressing separates, remind you diners to whisk or shake before spooning over their salad.

Notes

Serving platter: The size of the platter shown in the photo is 19 inches across.