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Spinach Salad with Tuna

4 tuna fillets
Salt and pepper
10 oz. baby spinach
1 pt. grape tomatoes, halved
3/4 cup crumbled fresh goat cheese
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette

Heat broiler with rack set 4 in. from heat.
Place tuna on a foil lined rimmed baking sheet; season with salt and pepper.
Broil, without turning until opaque throughout, 7 to 9 minutes.
Let cool briefly, then flake.
Divide spinach and tomatoes among serving plates.
Top with tuna, goat cheese and pecans, and drizzle with vinaigrette.

Balsamic-Rosemary Vinaigrette

In a blender, combine 1/3 cup of balsamic vinegar, 1 TBSP. Dijon mustard, 1 small garlic clove, 1 TBSP. fresh rosemary leaves or 1/4 tsp. dried, 2 TBSP. water, 1/2 tsp.salt and 1/4 tsp. pepper.
Blend until smooth.
With machine running, add 1/2 cup of extra-virgin olive oil in a thin stream; blend until creamy.
Serves 4.

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