- make this recipe
- user reviews (2)
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4
eggs
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6
slices bacon
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12
ounces tuna steaks
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1/2
cup white wine vinegar
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2
- 3
tablespoons honey
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1
tablespoon Dijon-style mustard
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1
6 ounce package fresh baby spinach
1. Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.
2. Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.
3. Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.
4. Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper. Makes 4 servings
- Servings Per Recipe 4,
- Calories 481,
- Protein (gm) 34,
- Carbohydrate (gm) 11,
- Fat, total (gm) 32,
- Cholesterol (mg) 289,
- Saturated fat (gm) 10,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 4179,
- Vitamin C (mg) 13,
- Sodium (mg) 702,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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This recipe is one of my favorite salad recipes! It's a really simple and easy dish to make that both my husband and I find simply delicious and full of flavor. I 'hearty' it up for my husband by adding more bacon to his, and it's definitely better when the tuna is cooked to a proper sear.
1/3/2012 02:47:44 AM Report AbuseThis salad got out of hand in a hurry. I hard-cooked the eggs, and used romaine instead of spinach, just because I like it better. And then I started garnishing. I added tomatoes, black olives, cucumbers, and bell pepper strips. Delicious salad!
6/26/2010 03:29:54 PM Report Abuse