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Mediterranean Ahi Salad with Balsamic Vinegar
1 tsp. Olive Oil
1—6 oz. fillet Ahi Tuna
Salt and Fresh Black Pepper to Taste
1 head Romaine Lettuce, leaves separated, washed and chilled
1/2 cup Balsamic Vinaigrette (Newman’s Own or similar)
1/2 Cucumber, sliced thin
1/3 cup Roasted Pepper, sliced into thin strips
3 small Roma Tomatoes, cut into wedges
1/2 Red Onion, sliced thin
3 Tbsp. Feta Cheese, finely crumbled
2 Tbsp. Basil Leaves, chopped fine
2 Tbsp. Kalamata Olives, pitted and halved
1—5 oz. bag Fresh Gourmet® Multi-Grain Parmesan Caesar Croutons*
Capers for garnish, if desired
Ahi:
Heat olive oil in a small skillet. Season ahi with salt and pepper and place in skillet. Sear each side for 4 minutes, or until medium rare. Set aside while preparing the salad.
Salad:
Toss the greens with vinaigrette. Top with remaining ingredients and croutons. Slice ahi and place on the top of the salad. Garnish with capers, if desired.
*Variation: For a lower fat option, substitute Fresh Gourmet® Fat Free Garlic Caesar Croutons
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