TUNA PESTO SALAD
4 tbsp. reduced-fat vinaigrette dressing
3 tbsp. prepared reduced-fat pesto sauce
2 tsp. olive oil
¾ lb. fresh tuna
Salt and freshly ground black pepper
4 cups washed, ready-to-eat Italian-style salad
8 pitted black olives
½ cup rinsed and drained chickpeas
1 cup grape tomatoes
½ cup sliced roasted red peppers
½ cup torn basil leaves
2 whole grain rolls
Mix dressing and prepared pesto sauce together.
Heat oil in a large nonstick skillet over medium-high heat. Add tuna and sear 2 minutes for a 1½-inch thick tuna steak. Turn over tuna and sear other side for 2 minutes. Season cooked fish with salt and pepper. Remove skillet from heat and place tuna on a cutting board. Let rest while arranging the other salad ingredients.
Place lettuce on a serving platter. Add olives, chickpeas, tomatoes and roasted red peppers. Slice tuna into ½-inch slices and place over salad. Sprinkle with basil and drizzle dressing over the tuna and salad. Serve with the rolls.
Makes 2 servings.
— Linda Gassenheimer