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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.
- In a large Salad bowl, arrange mesclun salad, asparagus, tomatoes, egg & bacon.
- Season tuna steak with salt and pepper.
- 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.
- Drizzle with 1-2 tablespoons of red wine vinegar.