Rob's Recipe: Fresh Mediterranean Tuna Salad

Makes 6 servings
This ain’t your mama’s tuna salad. This is a great summertime dish, and can be eaten on its own, as a topping for nice greens from your garden, or on the best tuna melts you’ve ever eaten. Enjoy!
• 1 ½ lbs. of fresh or thawed frozen sashimi grade tuna (Albacore, Ahi, or Yellow fin), cut into ½ cubes
• 1 cup Flour, seasoned with salt & pepper
• ¼ cup extra virgin olive oil
• 1 Tablespoon chopped dill
• 2 tablespoons Capers
• 6-8 pitted kalamata olives, halfed
• ½ sweet yellow onion, diced
• ½ stalk celery, diced
• ½ carrot peeled and shredded on a cheese grater
Heat the olive oil in a non-stick skillet on medium high heat. Toss the tuna in the flour, then sauté in the heated oil, until lightly browned. Remove from heat, and then place in refrigerator to cool in a mixing bowl.
Then we make the vinaigrette:
Whisk together:
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons lemon juice
• 2 Tablespoons your favorite vinegar (I use orange Muscat champagne vinegar)
Slowly add, while whisking steadily until emulsified:
• ½ cup olive oil
Remove tuna from refrigeration, then add remaining ingredients and toss with vinaigrette.