Greek Island Albacore Tuna Salad
Serves 2

Ingredients
12 oz Bristol Farms Fresh Albacore Tuna
2 tablespoons Silver Palate Roasted Garlic Balsamico Splash
1 5 oz container Kenter Canyon Mesclun Salad Mix
1/2 tablespoon Extra Virgin Olive Oil
1 cup Campbell's Pre-Sliced Mushrooms
2 slices Red Onion, thinly sliced
2 tablespoons Greek Feta Cheese
10 each Kalamata Olives, pitted

Method
Place tuna in a small bowl, pour Silver Palate dressing over the Tuna and let marinate for 1-3 hours. Divide Mesclun lettuce between two plates. Remove Tuna from marinade, season both sides with Kosher salt and freshly ground black pepper. Place on hot grill and cook for approximately 2 minutes per side. (Tuna should be medium rare). Let cool slightly, then slice thinly with a sharp knife.

In a small saute pan, heat olive oil, add mushrooms and saute until tender. Place sliced tuna on mesclun lettuce (fan at the center of plate), arrange sauteed mushrooms, sliced onions, and Kalamata Olives on salads. Drizzle Silver Palate dressing over the Salad. Garnish salads with crumbled Feta Cheese.

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