Total Time
10mins
Prep 5 mins
Cook 5 mins

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.

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.