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Warm Tuna Salad with Garlic Croutons

Seafood Alternatives: Simply Seafood® Farm-Raised Bay Scallops, Boneless Wild North Pacific Cod, Boneless Wild Keta Salmon, Mahi Mahi, Swordfish

Toss Nelson Crab® hand-packed Albacore premium tuna with a zippy blend of lemon juice, honey and grated ginger, then pair it with orange segments for a colorful presentation. This dish, with its garlic croutons and romaine, is reminiscent of Caesar salad, but the real star of the show is the warmed tuna.

Ingredients:

• 3 cans Nelson Crab® Albacore Tuna, or Simply Seafood® alternatives above.
• 1 pound skinless tuna fillet, cut into 1-inch cubes
• 1 Tbsp. olive oil
• 6 cups torn romaine lettuce leaves
• 1 can (15 oz.) cannellini beans, drained and rinsed
• 2 oranges, peel and white membrane cut off and separated into segments

Dressing

• 1/4 cup olive oil
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. honey
• 1 tsp. grated orange zest
• 1/2 tsp. grated fresh ginger
• Salt and freshly ground black pepper

Croutons

• 1 Tbsp. olive oil
• 1 clove garlic, minced or pressed
• 2 slices sourdough bread, crusts on, cut into 1/2-inch cubes

Cooking Instructions:

To make the dressing, combine all the ingredients in a large bowl and whisk together. Drizzle 1 to 2 tablespoons of the dressing over the tuna and set aside.

To make the croutons, heat the olive oil and garlic in a large skillet over medium-low heat until fragrant. Stir in the bread cubes and sauté, stirring often, until golden brown, about 7 minutes. Set aside to cool. Add the remaining 1 tablespoon olive oil to the same skillet and heat. Add the tuna and sauté over medium-high heat until just nicely warmed, about 1 minute.

To assemble the salad, add the romaine, beans, orange and croutons to the dressing in the bowl and toss gently. Divide among 4 plates and arrange the warm tuna on top.

Servings per recipe: 4

Cal. 578 / Total fat 24g / Sat. 3g / Chol. 36mg / Sdm. 147mg / Carbo. 56g / Prot. 36g / Om-3 .4g