–tuna steak (1, large size or 2, small)
–tomato (medium, chopped)
–romaine lettuce (6 leaves, broken into bite-sized pieces)
–shredded carrots (packaged, 1 handful)
–broccoli florets (florets cut from 1 head of broccoli)
–green onions (4, chopped, fresh)
–chickpeas (canned, rinsed and drained, one-third can)
–yogurt (5 heaping tablespoons)
–mayonnaise (3 tablespoons)
–basil (3 teaspoons, dried, divided)
–lemon (1 tablespoon)
–salt and pepper
1 – Place the tuna steak in a covered baking dish with one-quarter cup of water. Season with salt, pepper, 1 teaspoon of basil, and olive oil. Microwave on high for 4 minutes. (Tuna steak is best if a little rare.)
2 – Place the romaine lettuce, shredded carrots, broccoli florets, green onions, tomato (seasoned with salt, pepper, and 1 teaspoon of basil), and chickpeas in a large salad bowl. Cut apart the cooked tuna steak into bite-sized pieces, and place on top. Refrigerate until time for dinner.
2 – Place the yogurt, mayonnaise, lemon juice, and 1 teaspoon of basil in a small mixing bowl. Stir well. Keep refrigerated until time for dinner.
3 – Serve the tuna steak salad chilled with the chilled dressing.
–tuna steak salad original; salad dressing inspired by Real Simple magazine.