Ahi Tuna Salad with Green Beans, Corn and Potatoes

Menu Part: 
Cuisine Type: 
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.


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


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


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.


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

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources