Whether it’s a festive brunch or a special family dinner, this Mediterranean Salad with Seared Tuna from The Pollan Family Table cookbook is a perfect way to say, I love you. An elegant salad filled with heart-healthy Mediterranean ingredients this light and savory dish is sure to delight Mom. Pair it with a copy of The Pollan Family Table cookbook for a memorable Mother’s Day gift.

Mediterranean Salad with Seared Tuna

Mediterranean Salad with Seared Tuna

Photo Courtesy of Simon & Schuster

This salad is a complete meal complete with heart-healthy ingredients and delicious fresh and savory flavors. To get the full spectrum of the Mediterranean diet, we love to pair this with a glass of red wine.
Makes 4 servings

For The Dressing:

1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon finely chopped shallot
¼ teaspoon dried oregano
¼ teaspoon fresh lemon thyme, or fresh thyme
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

In a small mixing bowl, combine the mustard, garlic, shallot, oregano, and thyme. Add the vinegar and lemon juice, and whisk to blend. Pour in ½ cup of oil in a slow stream and continue to whisk until emulsified. Add ¼ teaspoon of salt and pepper to taste. You can prepare your dressing up to 2 days ahead. Whisk it to re-emulsify before using, or shake well if stored in a jar.

For The Tuna And Salad:

Four 4-ounce sushi-grade ahi tuna steaks, at least 1 inch thick
Kosher salt
Freshly ground black pepper
2 cups sliced Persian or seedless cucumbers, cut ½ inch thick
1 cup sliced red onion, halved lengthwise and thinly sliced crosswise
3 teaspoons chopped Italian (flat-leaf) parsley
12 ounces small red or white potatoes, halved
1 cup sliced green beans, trimmed and halved crosswise
2 teaspoons extra virgin olive oil
3 Romaine lettuce hearts, torn or chopped into bite-size pieces
1 cup grape tomatoes
1 cup assorted pitted Mediterranean olives


Season the tuna steaks generously with salt, pepper, and 1 tablespoon of the salad dressing. Cover and refrigerate for at least 30 minutes or up to 1 hour.

In a small mixing bowl, combine the cucumbers, onion, 1 teaspoon of the parsley, and 1 tablespoon of the dressing. Mix well and set aside.

Place the potatoes in a large pot; add water to cover by 2 inches and 1 teaspoon of salt. Bring the water to a boil and cook for 10 to 15 minutes, until the potatoes are fork-tender. Remove the potatoes with a slotted spoon (leave the water boiling) and place them in a small mixing bowl. Spoon on 1 tablespoon of the dressing, add 1 teaspoon of the parsley, and season with salt and pepper. Mix well and set aside.

Fill a mixing bowl with water and ice cubes. Add the green beans to the boiling water and cook until tender, about 4 minutes. Drain the beans and transfer to the bowl of ice water until cool. Drain again and dry on paper towels.

Remove the tuna from the refrigerator. Set a medium skillet over high heat. Add 2 teaspoons of oil and heat until smoking hot. Place the tuna in the pan and sear for 1 ½ minutes on one side. Flip and cook for an additional 1 ½ minutes (for rare). Transfer to a cutting board and allow the tuna to rest for 5 minutes. Using a thin, sharp knife, cut it against the grain into ½-inch slices.

If the dressing has separated, whisk again to reemulsify. Place the lettuce, green beans, and the remaining dressing in a large salad bowl and toss. Arrange the greens on individual plates and top each with potatoes, cucumbers and their dressing, tomatoes, and olives. Place a sliced tuna steak on top of each salad. Sprinkle with the remaining 1 teaspoon of parsley and season with salt and pepper to taste.

In a true family effort, acclaimed former New York Magazine editor and food writer Corky Pollan, Emmy Award nominated actress Tracy Pollan, and health and fitness entrepreneurs and experts Lori Pollan and Dana Pollan, worked together to write The Pollan Family Table. This is a stunning collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals. Including a foreword from son and brother Michael Pollan, The Pollan Family Table from sister company Simon & Schuster is available now wherever books are sold.