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Seared Ahi Panzanella Salad

Crave the crunch of toasted bread and walnuts? This delightful salad is excellent on its own or paired with tuna.

Makes 4 servings. Total preparation time: 15 minutes.



Gently toss cored tomatoes and 1/2 teaspoon salt in large bowl. Transfer to colander and set over bowl to collect juice. Set aside for 15 minutes, tossing occasionally to collect more juice.

Whisk remaining 6 tablespoons oil, vinegar, and 1/4 teaspoon pepper into collected tomato juice, tossing occasionally.


Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces and walnuts with 2 tablespoons oil and 1/4 teaspoon salt. Arrange mix in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden brown, about 12 to 15 minutes, stirring halfway through. Set aside to cool to room temperature.

Mix salad ingredients in large bowl then divide into individual servings. Add bread pieces and drizzle with dressing. Season with salt and pepper to taste and serve immediately.


Place tuna and 2 tablespoons olive oil in gallon-sized plastic bag. Seal bag and refrigerate until fish has marinated fully, 1-24 hours.

Remove tuna from bag. Season both sides of each steak with salt and pepper. Grill over direct heat until grill marks appear, about 1 1/2 minutes. Flip steaks over and grill on second side until fish is cooked to medium, 1 to 1 1/2 minutes longer. Serve immediately with panzanella salad.


Salad and Dressing

4 slices whole grain bread, cut into 1-inch pieces

1 cup walnut pieces

1/2 cup extra-virgin olive oil

salt and pepper

1 1/2 pounds tomatoes (cored, seeded and cut into 1-inch pieces)

3 tablespoons red wine vinegar

1 clove garlic, minced

1 shallot, or half red onion, sliced thin

1 hothouse cucumber, quartered lengthwise and diced in 1/2″ pieces

2 tablespoons rinsed capers or 1/4 cup roughly chopped kalamata olives

1/4 cup chopped fresh basil or 2 tablespoons dried basil

8 cups arugula


2 tuna steaks (about 8 ounces each), cut in half to make 4 pieces

2 tablespoons olive oil

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy mixed salad greens. Buy organic canned tuna or salmon, drain, then mix with store-bought pesto. Serve with walnuts and cherry tomatoes. Add juice from lemon wedge for extra flavor. Enjoy!