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

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources