3852. BACON, EGG, SPINACH and TUNA SALAD

Makes: 4 servings


4 eggs
6 slices bacon
12 ounces tuna steaks
1/2 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 6 ounce package fresh baby spinach

Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.

Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.

Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.

Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper. 


bacon recipe source: Better Homes and Gardens