Ingredients:2 packages Coleson's Catch® Tuna Steaks (1-1/2 Lbs. total) 12 red new potatoes, boiled, quartered 20 Kalamata olives 4 boiled eggs, quartered 20 pieces marinated quarters of artichoke heart 32 blanched green beans 12 tomato wedges 12 cucumber slices 1 sliced red onion 8 lemon wedges 1 head of butter lettuce, trimmed & cleaned 1 c Feta cheese Tomato Basil Vinaigrette dressing
Cooking Instructions:
Cold Version
You can broil, poach or sear the tuna. I prefer tuna only slightly cooked. Cut into fingerlike slices. Chill. Have other ingredients ready and chilled. Assemble the salads starting with the lettuce on the plate and arrange the ingredients on top. The dressing can be served on the side or on the salad. The dressing can be used to marinate the tuna and the potatoes for a stronger flavor. Garnish with feta cheese.
Hot Version
Have the warm tuna slices, quartered potatoes and eggs ready. In a saucepan, heat the dressing, onions and artichoke hearts. Assemble the salads starting with the lettuce. Add the olives, tomatoes, cucumbers and green beans, then the warm tuna, potatoes and eggs. Top with the hot dressing dividing the artichoke hearts and onions equally. Garnish with the lemon and feta.
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