This is a great Shabbos day appetizer of a nice summer’s dinner with a crusty bread.

2 pounds fresh tuna, cut into steaks

1 cup kalamata olives

2 hard-boiled eggs, cut into quarters

1 large cucumber, cut into chunks

½ pound fresh green beans, steamed

1 pound baby red or white potatoes, cut in half and boiled until soft

1 ripe avocado, chopped (optional)

1 large head romaine, cut into small pieces

Coat a medium-sized saucepan with cooking spray and sprinkle tuna with garlic.  Sauté over medium heat.  Add a splash of soy sauce while cooking.  Cook for about 5 minutes on each side, depending if you like the center red, pink, or fully cooked.  Cook and cut into pieces.  Refrigerate. 

When ready to serve, mix together all salad ingredients and toss with ½ to ¾ cup dressing. 

Dressing:

1 cup olive oil

2/3 cup apple cider vinegar

2 teaspoons oregano

2 teaspoons sugar

1 teaspoon pepper

Mix all ingredients together and shake well.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!