Tuna Cobb Salad

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“This is my (David Kirsch) version of cobb salad for all of you that don't eat turkey or are just in the mood to tweak an old standby.”
READY IN:
10mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 2 cups mesclun
  • to taste salt and pepper
  • 4 ounces tuna steaks
  • 1 strip turkey bacon, cooked and crumbled
  • 12 cup tomatoes, seeded and chopped (es)
  • 2 asparagus, coarsely chopped
  • 1 egg, white(s) hard boiled coarsely chopped

Directions

  1. In a large Salad bowl, arrange mesclun salad, asparagus, tomatoes, egg & bacon.
  2. Season tuna steak with salt and pepper.
  3. Heat a nonstick skillet with nonfat vegetable oil spray on medium high heat. Place tuna in skillet and sear 2-3 minutes on each side. Remove tuna from pan and place on salad.
  4. Drizzle with 1-2 tablespoons of red wine vinegar.

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