Ahi Tuna Salad with Green Beans, Corn and Potatoes

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
20 servings

Tuna makes for a great protein in a salad. This entree salad features green beans, eggs, potatoes, corn, garlic, rosemary and a caper-based dressing.

Ingredients

5 lbs. tuna fillet, skin off
Salt and pepper, as needed
1 tsp. ground fennel seeds
1/4 cup olive oil
Juice and grated zest of 2 lemons
4 lbs. green beans
2 lbs. fingerling or other small new potato
2 sprigs fresh rosemary
4 cloves garlic
6 hard-cooked eggs
2 lbs. heirloom tomatoes, any variety
20 cups spring mix
1 lb. olives

Dressing:

2 tbsp. capers
5 anchovy fillets
1 tsp. fresh garlic, chopped
2 tsp. shallots, chopped
1 tbsp. fresh tarragon, chopped
1/4 cup fresh lemon juice
1 tbsp. Dijon mustard
Grated zest of 1 lemon
3/4 cup white wine vinegar
3/4 cup olive oil
Kosher salt and fresh ground black pepper to taste

Steps

1. Rub tuna with fresh ground black pepper, crushed fennel seed and kosher salt. Sear on all sides and cook for 2 mins. in oven, making sure to leave tuna pink inside.

2. Meanwhile, trim beans but leave whole, with pointy tip left on. Blanch in boiling salted water until tender-crisp. Shock in ice bath to keep green.

3. Boil potatoes with skin on in salted water with fresh rosemary, cloves of garlic, salt and pepper. Cook until potatoes can be pierced with fork but are still firm. Drain in cold water and set aside.

4. To cook eggs: Bring pot of water to boil, add eggs and cook for 7 mins. Drain in cold water and peel. Cut tomatoes in wedges.

5. To assemble salad: Toss lettuce in dressing (recipe follows) and place on platter. Toss each vegetable separately in dressing with a little kosher salt and fresh ground black pepper. Place each type of vegetable in an area of platter or plate. Break tuna into large pieces and place in middle of plate, drizzling a little dressing over tuna. Cut eggs in quarters and place three pieces on each plate.

Dressing:

1. Purée capers, anchovies, shallots, tarragon and garlic in food processor.

2. Add vinegar, lemon juice and zest and purée.

3. Add olive oil, salt and pepper to taste. Set aside at room temperature.

Recipe by John Muir Health, Calif.

More From FoodService Director

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code