|
1 tbsp |
Olive oil |
| 2 |
Fresh tuna steaks (about 8 oz each) |
|
1/2 cup |
Prepared mayo |
|
1/2 cup |
Diced celery (1/4 inch) |
|
1/2 cup |
Diced granny smith apples (1/4 inch) tossed with 1 tbsp fresh lemon juice (keeps apples from turning brown) |
|
2 |
Scallions, thinly sliced |
|
1/4 cup |
Slivered basil leaves |
|
Salt and pepper to taste |
|
| Toast or lettuce cups (for serving) | |
|
Whole basil leaves (to garnish) |
1. Heat oil in a nonstick skillet over medium-high heat.
2. Sear the tuna on one side until lightly browned - about 5 minutes. Turn and sear 3 minutes on second side. Let rest 5 minutes.
3. Flake the tuna into a large bowl.
4. Add celery, apples, and scallions then toss gently.
5. Season with salt and pepper to taste.
6. Fold mayo and basil together, then fold gently into the salad.
7. Refrigerate covered for up to 4 hours then serve with toast or in lettuce cups, garnishing with whole basil leaves.