Asian tuna salad

Discover the exquisite flavors of Asian tuna salad - a delightful fusion of fresh greens, succulent tuna, crunchy vegetables, and zesty dressings.

Ingredients:

• 450g cherry tomatoes, halved (about 3 cups)
• ½ cup pitted Castelvetrano olives, quartered
• ⅓ cup chopped fresh flat-leaf parsley (from 1 bunch)
• 2 tablespoons nonpareil capers, drained and chopped, plus 1½ tablespoons caper brine
• 5 tablespoons olive oil, divided
• 1 ¼ teaspoons kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 4 7-oz. tuna steaks (about 1 in. thick)
• 1 shallot, finely chopped (¼ cup)
• 2 tablespoons sherry vinegar
• 1 teaspoon whole-grain mustard

Instructions:

1. Mix together tomatoes, olives, parsley, capers and brine, 1 tablespoon of oil, and ¼ teaspoon each of salt and pepper in a bowl until fully blended. Allow the mixture to sit at room temperature until the tomatoes begin to release their juices, approximately 10 minutes.
2. While waiting, warm up 1 tablespoon of oil in a large cast-iron or nonstick skillet over medium-high heat until it shimmers. Season the tuna steaks with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Place the tuna in the skillet and cook, turning over once, until it reaches your preferred level of doneness, around 1 to 1½ minutes per side for rare. Transfer the tuna to a plate.
3. Lower the heat to medium and add the shallot to the skillet; cook while stirring constantly until it softens, about 30 seconds. Take the skillet off the heat and mix in the vinegar, mustard, and the remaining 3 tablespoons of oil.
4. Slice the tuna into ½-inch-thick pieces against the grain. Serve the tuna with the tomato-olive relish on top. Drizzle with the warm shallot vinaigrette.

Summary:

• Calories: 427 kcal
• Fat: 21 g
• Protein: 41 g
• Carbs: 22 g
• Potassium: 1316 mg
• Magnesium: 124 mg