- 2 8-oz. yellowfin tuna steaks
- 1 5-oz. can tuna
- ¼ cup chopped parsley
- 1 tsp. chopped dill weed
- ¼ cup olive oil mayonnaise
- Juice of ½ lemon
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- 1 Tbsp. sour cream
- ½ tsp. Dijon mustard
Rub tuna filets with 1 teaspoon olive oil. Season with a pinch of dill
weed, salt and black pepper. Preheat skillet and sear both sides of tuna
filet at a medium temperature. (It’s best to use a grooved black
iron skillet.) Remove, reserve and chill. Drain canned tuna and reserve.
In a mixing bowl, place olive oil mayonnaise, sour cream, lemon, dill
weed, black pepper, Dijon mustard, garlic powder and parsley. Mix with
whisk and salt to taste. Toss fresh and canned tuna in dressing. Serve
over baby spinach leaves. Garnish with a lemon slice.
Yields 6 servings.