Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
22 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 1 1/2 cups salad and 1 cup tuna)

Sustainable Choice.

You can also pan-sear the tuna: Heat a cast-iron skillet over high heat. Coat pan with cooking spray or 1 tablespoon canola oil. Add tuna steaks to pan, and cook 2 minutes on each side.

How to Make It

Step 1

Bring 4 cups water, wine, 1 teaspoon salt, garlic, and tarragon sprigs to a boil in a large saucepan. Cover; reduce heat, and simmer 10 minutes. Reduce heat to low, add tuna, and poach for 10 minutes. Remove from heat; let stand 10 minutes. Place tuna on a plate; chill.

Step 2

Combine shallots, thyme, juice, and Dijon in a large bowl, stirring with a whisk. Drizzle in oil, stirring with a whisk. Place half of vinaigrette in a medium bowl.

Step 3

Flake tuna into large chunks. Add tuna to medium bowl; toss very gently to coat. Place kale, remaining 1/2 teaspoon salt, and remaining ingredients in large bowl with remaining vinaigrette; toss. Divide salad among 4 plates; top with tuna.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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