Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend Paul Bertolli, the former chef at Oliveto's in nearby Oakland. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.