Poached Albacore With Fennel, Apple, And Radish Salad
- 4 cups water
- 1/2 cup dry white wine
- 1 1/2 teaspoons kosher salt, divided
- 4 garlic cloves, crushed
- 2 fresh tarragon sprigs
- 4 (6-ounce) albacore tuna steaks, about 1 inch thick
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh thyme
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 cups baby kale or arugula leaves
- 1 cup thinly sliced radishes
- 1/4 cup fresh tarragon leaves
- 1 small fennel bulb, trimmed and thinly sliced
- 1 Honeycrisp apple, thinly sliced
- Bring 4 cups water, wine, 1 teaspoon salt, garlic, and tarragon sprigs to a boil in a large saucepan. Cover; reduce heat, and simmer 10 minutes. Reduce heat to low, add tuna, and poach for 10 minutes. Remove from heat; let stand 10 minutes. Place tuna on a plate; chill.
- Combine shallots, thyme, juice, and Dijon in a large bowl, stirring with a whisk. Drizzle in oil, stirring with a whisk. Place half of vinaigrette in a medium bowl.
- Flake tuna into large chunks. Add tuna to medium bowl; toss very gently to coat. Place kale, remaining 1/2 teaspoon salt, and remaining ingredients in large bowl with remaining vinaigrette; toss. Divide salad among 4 plates; top with tuna.
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water, white wine, kosher salt, garlic, tarragon sprigs, shallots, thyme, lemon juice, mustard, extravirgin olive oil, baby kale, radishes, tarragon, fennel bulb, apple
Taken from www.myrecipes.com/recipe/poached-albacore-fennel-apple-radish-salad (may not work)