Prep Time: 15 minutes
Cook Time: 5 minutes
Prep Time: 20 minutes
Cook Time: 8 minutes
Not your standard tuna salad—this version features fresh tuna fillets coated in our Medium-Hot Seasoned Breading Mix, cooked until medium-rare, then served atop a salad of butter beans, celery and capers.
- 1/2 cup House-Autry Medium-Hot Seasoned Breading Mix
- 2 tbsp fresh lemon juice
- 2 tsp dijon mustard
- 1/4 cup plus
- 1 tbsp extra virgin olive oil
- 1/4 cup snipped chives
- 3 celery ribs with leaves - sliced diagonally
- 2 (15-ounce) cans butter beans - drained and rinsed
- 1 1/2 tbsp capers - drained
- 3 1/2 tbsp vegetable oil
- 4 (3-ounce) tuna fillets
- kosher salt and pepper to taste
In a small bowl, whisk together lemon juice and mustard, then slowly whisk in the olive oil. Stir in chives and season with salt and pepper.
In a large bowl, gently toss sliced celery, butter beans and capers. Add lemon-mustard vinaigrette and toss to coat salad. Refrigerate.
Meanwhile, in a large skillet, heat vegetable oil over medium heat. Place House-Autry Medium-Hot Seasoned Breading Mix on a piece of waxed paper. Dredge tuna steaks in breading mix until top and bottom are well coated. Sear tuna on both sides until golden brown, about 4 minutes. (Tuna will be medium rare. If you want your tuna to be less rare, cook about 4 minutes longer. Cooking times will vary depending on thickness of tuna.) Remove from pan and let sit for 2 minutes. Slice tuna. Divide salad among 4 bowls and top with tuna.
Products used in this recipe:
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