Fresh Tuna Salad - Fresh Seafood Salad Recipe In CT
Serve this refreshing salad on a bed of lettuce with a crusty peasant bread. Our seafood restaurant and market can help you cook.
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Cooking tools:
- Skillet
- Stove
- Whisk
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1⁄2 cup dry white wine
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1 1⁄4 to 1 1⁄2 pound tuna steak, trimmed of any dark flesh
- 3 tablespoons white wine vinegar
- 1⁄2 cup olive oil
- 1⁄2 cup pimiento-stuffed green olives, chopped
- 1⁄4 cup minced scallions
- 1⁄2 cup chopped celery
- 2 tablespoons chopped pale green celery leaves
- 3 tablespoons minced fresh parsley
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