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Lunchbreak: Momma Cuisine’s Johanna Cook makes veggie crunch tuna salad

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Johanna Cook

Momma Cuisine
www.mommacuisine.com

Veggie Crunch Tuna Salad:

Ingredients
2 tuna steaks – room temperature
2 teaspoons kosher salt
fresh cracked pepper
olive oil
1 1/2 teaspoons Dijon deli mustard
2 teaspoons capers – roughly chopped
1/2 cup extra virgin olive oil
1 red bell pepper – sliced
1/2 cup snow peas
1 celery stalk – cut in half and sliced thinly at a diagonal
1 bunch scallions – sliced thinly at a diagonal
1/2 red onion – sliced thinly
Directions:
Heat the indoor grill and spray with cooking spray or olive oil to prevent tuna from sticking. While grill is heating up, make the dressing for the salad. In a bowl mix the chopped capers, dijon mustard, 1/2 cup of olive oil and some fresh cracked pepper with a whisk. Set aside. Season one side of the tuna with 1 teaspoon of salt, fresh cracked pepper and a light drizzle of olive oil. Put the seasoned side down and season the other side. Cook tuna until desired temperature.
I suggest rare for immediate consumption and cooked medium to medium well, if packing for lunch. Let the tuna steaks rest for a couple of minutes before slicing.

Substitutions:
mayonnaise = Greek yogurt
croutons = toasted nuts
protein = add quinoa to meals
toast and butter = spread avocado on toast
sports drinks = plain coconut water

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