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

1. 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.
2. 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.
3. 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.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

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)