–tuna steak (1)
–celery (2 stalks, chopped)
–onion (one-half, medium)
–lemon juice (bottled)
–clam juice (fish broth, bottled)
–sliced black olives (1 small can, drained)
–feta cheese (packaged)
–tomatoes (2, medium, fresh)
–salt and pepper
–extra virgin olive oil
1 – Place 1 tuna steak in a covered baking dish with a little clam juice. Drench in lemon juice. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. (Tuna steak will be rare in the center.) When finished, shred the tuna steak, being careful to mix with the liquid for moist tuna. Place in a large mixing bowl.
2 – Chop 2 stalks of celery and one-half medium onion, and add to the mixing bowl. Season with salt and pepper. Add mayonnaise to taste. Stir well.
3 – Cut 2 tomatoes in half. Scoop out the pulp. Fill the tomato cups with tuna stead salad. Top with black olives, and then with feta cheese. Sprinkle a drop or two of extra virgin olive oil on top.
4 – Keep refrigerated until time for dinner.
5 – Serve the tuna steak salad chilled.
–tuna steak salad adapted from the Betty Crocker web site.