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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Cobb salad with tuna steaks for good measure
Substitute fish for extra protein
 
Published Friday, April 26, 2019 9:28 pm
by Ashley Mahoney | The Charlotte Post

PHOTO | ASHLEY MAHONEY
Cobb salad with tuna for extra protein.

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We asked you “What makes the perfect Cobb salad?” last week. The experiment continues with our next recipe. We added extra protein with tuna steaks. Dig in!


Serves two


Ingredients:


4 cups mixed greens (red leaf lettuce, spinach and green leaf lettuce)


1 cup corn


1 cup grape tomatoes


1 tablespoon feta cheese


1 avocado


1/4 cup red onion


4 hardboiled eggs


1 bottle garden herb vinaigrette


2 6-ounce tuna steaks


Preparation:


Eggs


Cover eggs with water


Bring to a boil over medium heat


Remove from heat and let sit covered for 15 minutes


Drain water and rinse eggs with cool water


Allow eggs to cool


Remove shell and slice eggs in half, and then in half again


Set egg slices off to the side


Tuna


Preheat saucepan on medium with a drizzle of vinaigrette covering the bottom of the pan


Add tuna steaks


Drizzle vinaigrette on top of steaks


Cook for approximately five minutes on each side


Salad


Place greens in large salad bowl


Add halved tomatoes, minced onion and corn


Add eggs  


Pit and peel avocado, adding avocado slices to the bowl


Add tuna slices


Top with feta and a drizzle of vinaigrette


Serve and enjoy

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