7 years ago

Salad with Fair Trade Yellowfin Tuna

Lunds & Byerlys continues to expand our Responsibly Sourced seafood offerings
with our Fair Trade certified
yellowfin tuna
– a perfect addition to this beautiful, savory salad. Customers can now buy yellowfin tuna with the
peace of mind of knowing it was caught sustainably and is green rated by the
Monterey Bay Aquarium. Available every day at the seafood counter at all our

time: 45 minutes


  • 8 ounces sugar snap peas
  • 2 cups gold creamer potatoes
  • 1 teaspoon salt
  • 1 small sweet onion, sliced and separated into rings
  • 1 cup Champagne Vinaigrette (recipe below)
  • 4 (6-ounce) yellowfin tuna steaks, 1 inch thick
  • 10 ounces spring mix greens
  • 1 pint grape tomatoes
  • 4 hard-boiled eggs, peeled and quartered
  • 2 (75-ounce) jars quartered, marinated artichoke hearts, drained
  • ½ cup niçoise olives


  1. Blanch sugar snap peas in boiling water for 30 seconds; drain. Rinse in
    cold water; drain.
  2. In large saucepan, place potatoes in water to cover; add salt. Bring to
    a boil; reduce heat. Cook, covered, until potatoes are just tender when pierced
    with a fork (15-20 minutes). Drain. Cut warm potatoes in half.
  3. Toss peas, potatoes and onion with ½ cup Champagne Vinaigrette (see
    recipe below); marinate up to 2 hours.
  4. Heat grill to medium-high heat. Spray grill rack with non-stick cooking
    spray. Using direct heat cooking method, grill tuna 4-5 inches over the heat,
    turning once, until desired doneness (2-5 minutes per side). An indoor grill
    pan or sauté pan will
    work fine, too.
  5. Line large platter or dinner plates with spring mix.
  6. Drain marinated vegetables; arrange in sections over spring mix.
  7. Cut tuna steaks into thin slices; arrange in a section along with
    tomatoes, egg wedges and artichokes.
  8. Top with olives and drizzle with remaining ½ cup Champagne Vinaigrette.


Makes about
1 cup
time: 5 minutes


  • ⅓ cup Champagne vinegar
  • ⅓ cup snipped fresh basil
  • 2 tablespoons finely minced shallots
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅔ cup garlic-flavored olive oil


  1. In small bowl, whisk together Champagne vinegar, basil, shallots, Dijon
    mustard and salt.
  2. While whisking constantly, slowly pour in garlic-flavored olive oil
    until blended.
  3. Refrigerate several hours, if desired. Bring to room temperature and
    whisk before using.