Rainbow Salad with Tuna


meatless friday redesign

Recently, I went to the grocery store and saw all the rainbow vegetables right next to each other, looking beautiful and summery and delicious. This is the recipe for the resulting creation. However, if rainbow vegetables are not available, their less-colorful counterparts will do.

"Meatless Friday: Rainbow Salad with Tuna" by Karen Ullo (CatholicMom.com)

Copyright 2018 Karen Ullo. All rights reserved.

Rainbow Salad with Tuna

For the Salad:

3 smallish leaves green leaf lettuce, chopped
3 leaves rainbow chard, leaves and stems, chopped
1 each orange, purple, and white carrots, thinly sliced
Multi-colored small tomatoes, halved
2-3 mint leaves, chopped (optional)
Place all ingredients in a large salad bowl and toss.

For the Tuna:

2 portion fillets tuna
Juice of 1 lemon
2 T white wine
3 drops sesame oil
Salt and pepper to taste
¼ t grated ginger
1-2 T avocado oil or olive oil

Combine lemon juice, wine, sesame oil, and spices to make a marinade. Marinate fish in a Ziploc bag while you prepare the salad.

Heat the oil in a pan, then place the fish in. Every 2-3 minutes, turn it, rub the fish over the browning juices to create a good sear, and pour in a little of the marinade to keep it moist. Repeat until the fish is seared on both sides and medium well, about 10 minutes. If you run out of marinade, splash a little wine into the pan to keep it moist.

For the Dressing:

You can dress the salad any way you like, but here’s what I did.

Juice of 1 lemon
4 T olive oil
~2 T honey
Salt and pepper to taste
~5 drops sesame oil
½ t grated ginger
Pan juices from the fish

Whisk together all ingredients except pan juices. When the fish is finished cooking, set it aside and pour a small amount of the dressing into the pan to dissolve the juices. Then return this mixture to the rest of the dressing and whisk again.

Toss most of the dressing with the salad. Then slice the fish, place it on top, and drizzle with the remaining dressing. Garnish with mint and sesame seeds if desired.


What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at KarenUllo.com.

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