Ginger Balsamic Tuna

     It's always fun to create when you find a new product you love.  Such is the case with my Ginger Balsamic from California Balsamic.  Total yum, especially on seared Tuna.  This was a fun salad, throwing together so many flavors I enjoy.  Super easy to pull together and so many fresh ingredients.  You get to decide if this is for a big lunch or nice dinner, or a mid afternoon "lunner"!  ;)

Ingredients for one Salad (multiply ingredients for more Salads)~

Torn Romaine, Kale, Red Bell Pepper, and Green Onion~desired amount

1 Extra Large Egg

4 Baby Potatoes

1 large trimmed cleaned diced Carrot

Fresh trimmed Green Beans~desired amount

1/2 teaspoon Olive Oil

Tuna Steak

Ginger Balsamic Vinegar~californiabalsamic.com

Seasoning as desired

     Make chopped Salad, set aside.  Meanwhile, add Egg to saucepan with enough water to cover, bring to boil, add lid, TURN OFF BURNER BUT KEEP POT ON BURNER, set timer for 15 minutes, drain, run Egg under cool water, peel and slice, add to Salad bowl.  At the same time, add Potatoes to pot, cover with water, add lid, bring to boil, reduce to simmer for 15-20 minutes, or til fork tender, drain water, slice Potatoes and add to Salad bowl.  While Eggs and Potatoes are cooking, add Green Beans and Carrots each to separate microwave safe bowls, add a Tablespoon or two of water, microwave for 3-4 minutes depending on microwave settings, cooking one at a time, drain, add to Salad bowl.  Lastly, rub Tuna with Oil, sear on hot skillet on each side, slice in pieces, add to Salad bowl, drizzle with Ginger Balsamic, season as desired.  Enjoy  :)