Tuna Steak Salad

• 3 tablespoons plus 1/2 cup olive oil, divided
• 3 tablespoons chopped shallots, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 pound tuna steaks (1 inch thick)
• 1/4 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons sugar
• 1 package (5 ounces) spring mix salad greens
• 1 cup cut fresh thin asparagus (1-inch pieces)
• 1 cup grape tomatoes, halved
• 2 tablespoons minced chives

1. In a large resealable plastic bag, combine 3 tablespoons oil, 1 tablespoon shallots, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tuna steaks. Seal and turn to coat; marinate for 10 minutes.
2. Meanwhile, for dressing, combine the vinegar, mustard, sugar, and remaining shallots, salt and pepper in a small bowl; slowly whisk in remaining oil. Set aside.
3. Drain and discard marinade. In a
4. , cook tuna over medium heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center.
5. On individual salad plates, arrange the greens, asparagus and tomatoes. Cut tuna into bite-size pieces; add to salads. Drizzle salads with dressing. Sprinkle with chives.

olive oil, shallots, salt, pepper, tuna, cider vinegar, mustard, sugar, spring mix salad greens, thin, grape tomatoes, chives

Taken from www.tasteofhome.com/recipes/tuna-steak-salad/ (may not work)