Albacore Tuna Berry Salad
This meal showcases grilled Albacore tuna with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.
TIME: 20 minutes
SERVING SUGGESTION: 4 oz Albacore tuna per person
FROM YOUR PANTRY
2-3 tbsp olive oil for cooking
IN THE BOX
Albacore Tuna Loin
Berry Salad Mix
Spinach
Oregonzola Cheese
Hazelnuts
Pomegranate Vinaigrette
STEPS
Prepare your tuna - season vigorously with salt and pepper on both sides and leave out, covered, to bring to room temperature.
Cook the tuna – you can grill or pan-sear. At the restaurant, we grill it.
-To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking your tuna – the grill marks are great flavor! Add tuna to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the tuna when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. The tuna loin is a triangular prism shape so flip and repeat for the other two sides, being careful not to overcook (see temperature instructions below). To finish, brush the tuna with butter a minute or two before taking it off the grill.
-To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil (3 tbsp for 4 portions). You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the tuna, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes. The tuna loin is a triangular prism shape so flip to the other two sides, gently shaking the pan in between as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. To finish, brush the tuna with butter a minute or two before taking it off the stove.
-Temperature Instructions: At the restaurant, we serve tuna medium-rare. To serve medium-rare, pull tuna off the heat when it is around 115-120°F in the center – it will continue to cook. Let rest at room temperature. To cook further, lower your heat after searing or pull to a cooler part of the grill for a few extra minutes.
While the tuna is cooking, prepare the rest of the salad. Transfer the spinach into a large bowl, dress with ¾ of the pomegranate vinaigrette, and toss until evenly distributed. Chop or tear the mint, add it and the mixed berries in with the spinach, and toss.
When the tuna has finished cooking, slice it against the grain (widthwise) in ½ inch pieces.
Plate by first dividing the salad mix evenly between portions, mounding in the center of each plate. Top with Oregonzola cheese and hazelnuts and drizzle with the remaining dressing. Fan the tuna over the salad and enjoy!
