07.24.16

Seared Tuna Summer Salad

This salad is so absolutely delicious! I love how all of the different components come together in the most perfect way. If you like spicy, you are going to just LOVE this salad: Lots of greens, deliciously seared fresh tuna steaks, a kick from some sliced jalapenos, a touch of sweetness from chopped pineapples, and the most delicious ginger-sesame dressing. If you don’t like spicy, remove the jalapenos and play it safe! It will still be great!

Seared Tuna Summer Salad
Serves 2
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Prep Time
20 min
Cook Time
8 min
Total Time
30 min
Prep Time
20 min
Cook Time
8 min
Total Time
30 min
For the Dressing
  1. 1/4 cup Grapeseed oil
  2. 1/4 cup rice vinegar
  3. 2 tsp. dark sesame oil
  4. 1 tsp. freshly grated ginger
  5. 1 tsp. fresh minced garlic
  6. 1 tbsp. honey
  7. 2 tbsp. organic tamari (or gluten free soy sauce)
For the Tuna Steaks
  1. 2 Filets of tuna (6-8oz each)
  2. 2 tbsp. olive oil
  3. 2 tbsp. organic tamari
  4. kosher salt and pepper, to taste
For the Salad
  1. 4 cups spring mix greens
  2. 1/4 jalapeno, very thinly sliced (more or less to taste. You could sub a Fresno Chile if you aren't into very spicy)
  3. 1/2 avocado, sliced
  4. 1/4 red onion, thinly sliced
  5. 1/2 cup of diced pineapple
  6. kosher salt and pepper, to taste
  7. 2 wedges of lime, for serving
  8. 1-2 tbsp. black sesame seeds
Instructions
  1. In a small bowl, combine all of the "for the dressing" ingredients. Whisk to combine, set aside.
  2. In a separate bowl, combine the tuna steaks and drizzle with olive oil and tamari, season with salt and pepper. Let set for about 15 minutes so that they come to almost room temp.
  3. In two separate bowls, divide: the lettuce, jalapeno, avocado, pineapple, red onion. Sprinkle with salt and pepper to taste.
  4. Heat a skillet over high heat. Add 1-2 more tbsp. of olive or grapeseed oil to the skillet. when it is piping hot, but not smoking, carefully place the Tuna Steaks and sear for 1-2 minutes on all 4 sides of the tuna steaks.
  5. Remove from heat and let rest on a cutting board for about 5 minutes. Using a very sharp knife, carefully slice your tuna into thin slices and divide amungst the two bowls.
  6. Drizzle all contents of the bowl with desired amount of dressing. Sprinkle with black sesame seeds, serve and enjoy!
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