Ina'S Fish Salad
Ina's Fish Salad is a vibrant, flavorful dish featuring tender tuna and scallops complemented by citrus, fresh herbs, and crisp greens. The zesty vinaigrette ties all elements together, making it perfect for a light, elegant meal or a sophisticated appetizer that delights the senses.
Ingredients
- 2 tsp. Dijon mustard ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/3 c. olive oil ⓘ
- 1 Tbsp. wine vinegar
- salt and pepper to taste ⓘ
- 3 Tbsp. chopped coriander ⓘ
- zest of an orange, julienned and boiled for 2 minutes, then drained ⓘ
- assorted greens (radicchio, arugula, bibb, watercress, etc.)
- 2 endives, cut up ⓘ
- 2 oranges, peeled and sliced ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 3/4 lb. sea scallops ⓘ
- 3/4 lb. fresh tuna ⓘ
Instructions
- Mix together the Dijon mustard, lemon juice, olive oil, wine vinegar, salt, pepper, chopped coriander, and orange zest to make the vinaigrette.
- Set the vinaigrette aside.
- Heat the vegetable oil in a skillet over medium-high heat.
- Cook the sea scallops until they are golden and just cooked through, about 2 minutes per side.
- In a large bowl, combine assorted greens, endives, orange slices, and prepared orange zest.
- Add the cooked scallops and cubed tuna to the greens.
- Dress the salad with the prepared vinaigrette and toss gently to combine.
- Serve immediately.
Tips & Substitutions
For a lighter vinaigrette, consider using Greek yogurt instead of olive oil. If you don't have scallops, shrimp or cubed chicken can be excellent substitutes. To enhance the flavor, marinate the tuna briefly in the vinaigrette before adding it to the salad. This dish pairs beautifully with Mediterranean recipes, enhancing the overall experience.
Serving Suggestions
Serve this fish salad alongside crusty bread or a side of roasted vegetables for a complete meal. It also pairs well with a chilled white wine or a refreshing citrus spritzer. For a heartier option, consider serving it with Gnocchi, Fisherman-Style for a delightful contrast in textures and flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and tuna in a skillet over low heat, being careful not to overcook them, as seafood can become tough when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Ina'S Fish Salad contains roughly 823 calories, with 3g protein, 11g carbohydrates, and 88g fat. It is an excellent source of vitamin A (46% of the Daily Value) and vitamin C (39% of the Daily Value). Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen sea scallops and tuna, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry to remove excess moisture and ensure they sear properly. Fresh seafood is preferred for the best flavor and texture, but frozen is a convenient alternative.
What other greens can I use in this salad?
You can experiment with a variety of greens such as spinach, kale, or mixed salad greens. Each will lend a different texture and taste to the dish. Just make sure to use fresh greens for the best flavor and crunch.
How can I make this salad vegan?
To make this salad vegan, substitute the seafood with roasted chickpeas or marinated tofu. You can also enhance the salad with additional vegetables like bell peppers or cucumbers. For the vinaigrette, replace the Dijon mustard with a vegan-friendly version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).