Paying homage to the Bud Light commercials that honor the Real Men of Genius for their trivial accomplishments, I would like to take a moment to say that Folks, we have made it to pay-day! And although I didn’t sleep very well last night--one of those mind racing wake up every 2 hrs kind of deal--it’s time to celebrate the little things! My genius moment occurred this morning when I was a whole 15min ahead of schedule getting into the shower. Now, according to Bob Winter, the creator of the infamous commercials, it doesn’t seem to matter that somewhere between feeding my Standard Poodles and my morning coffee I ran out of the allotted extra time; but instead, for a brief shining moment, I had the potential and was in fact, going to be punctual. This recipe came together after an evening of drinking Bud Lights with friends. To all our moments of genius!
Italian Tuna Panzanella Salad
4 slices hearty multigrain bread
Freshly grated parmesan cheese
Cooking spray
1 (1-pound) tuna steak (about 3/4-inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup low-fat Italian salad dressing
1/2 teaspoon dried tarragon
8 cups mesclun salad greens
2 cups cherry tomatoes, halved
1/4 cup thinly sliced red onion
PREHEAT oven to 350
COAT both sides of bread with cooking spray and cut into 1-inch square pieces. Sprinkle croutons with parmesan cheese.
TOAST carefully until desired firmness is achieved.
SPRINKLE tuna with salt and pepper; coat with cooking spray. Heat a nonstick skillet coated with cooking spray over medium-high heat; cook tuna 2 minutes on each side or until desired degree of doneness. Cool 5 minutes; cut into 1-inch cubes.
COMBINE dressing and tarragon in a small bowl. Combine greens, tomatoes, and onion in a bowl; toss with dressing. Add tuna and bread; toss well.
NOTE: serves 4 with a serving size of about 2 1/2 cups
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