2 pounds fresh tuna, cut into steaks
1 cup kalamata olives
2 hard-boiled eggs, cut into quarters
1 large cucumber, cut into chunks
½ pound fresh green beans, steamed
1 pound baby red or white potatoes, cut in half and boiled until soft
1 ripe avocado, chopped (optional)
1 large head romaine, cut into small pieces
Coat a medium-sized saucepan with cooking spray and sprinkle tuna with garlic. Sautée over medium heat. Add a splash of soy sauce while cooking. Cook for about 5 minutes on each side, depending if you like the center red, pink, or fully cooked. Cook and cut into pieces. Refrigerate.
When ready to serve, mix together all salad ingredients and toss with ½ to ¾ cup dressing.
1 cup olive oil
2/3 cup apple cider vinegar
2 teaspoons oregano
2 teaspoons sugar
1 teaspoon pepper
Mix all ingredients together and shake well.