Poached Tuna Salad with Dijon Vinaigrette


Main Dish
Poached Tuna Salad with Dijon Vinaigrette

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Olive oil poached tuna steaks with tangy Dijon vinaigrette is a healthy and delicious recipe using Hy-Vee Fish Market ahi tuna steaks. Swap tuna in a can for a beautiful, meaty tuna steak!

    Recipe Tags

    Servings and Ingredients

    Serves 4
    Poached Tuna
    4 (5-oz.) Fish Market previously frozen yellowfin ahi tuna steaks, about 1 in. thick
    Hy-Vee olive oil, for poaching
    Dijon Vinaigrette
    2 tbsp. Hy-Vee Dijon mustard
    2 Hy-Vee large egg yolks
    3 tbsp. Don Bruno sherry vinegar
    1 c. Hy-Vee canola oil
    ½ c. Gustare Vita olive oil
    1 large clove garlic, grated
    1 small shallot, minced
    2 tbsp. minced fresh parsley
    2 tbsp. minced fresh tarragon
    Coarsely ground Hy-Vee sea salt, to taste
    Coarsely ground Hy-Vee black pepper, to taste
    1 head romaine heart, chopped
    ½ (24-oz.) pkg. petite gold potatoes (about 8 to 10 potatoes), steamed, cooled and halved,
    8 oz. fresh green beans, trimmed, steamed, cooled and halved
    2 Hy-Vee peeled hard boiled eggs, quartered
    1 large greenhouse tomato, cut into wedges
    ⅓ c. Hy-Vee Greek Kalamata pitted olives, drained
    ½ c. red and/or yellow cherry tomatoes, halved

    Things To Grab

    • Oven-safe skillet with lid
    • Whisk
    • Medium bowl
    • Sharp knife
    • Cutting board
    • Large serving platter
    • Spoon


    1. Preheat oven to 200 degrees.

    2. For poached tuna, place tuna steaks in a single layer in an oven-safe skillet. Add enough olive oil to cover tuna. Cover with lid and place in the oven; bake for 60 to 70 minutes or until small protein bubbles form on the top of the tuna steaks.

    3. Remove skillet from oven; let tuna stand in poaching oil to cool to room temperature, about 45 minutes.

    4. Meanwhile, for vinaigrette, whisk together mustard, egg yolks* and vinegar until combined. Slowly add canola oil in a thin, steady steam, whisking continuously until slightly thickened. Whisk in olive oil, garlic, shallot, parsley and tarragon until combined. If necessary, whisk in 1 to 2 Tbsp. room temperature water if vinaigrette is too thick. Season to taste with salt and pepper. 

      Hyvee Culinary Expert Tip
      Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
      Hy-Vee Test Kitchen
    5. For salad, place lettuce in the center on a large serving platter. Arrange potatoes, green beans, hard boiled eggs and tomato wedges around the bed of lettuce. Slice poached tuna and arrange on top of lettuce. Top with Kalamata olives and cherry tomatoes. Serve with vinaigrette.