Whenever I crave sushi, this Ahi tuna salad is my go-to dinner. Seared Ahi served over a crunchy bed of fresh greens and topped with a homemade ginger sesame dressing. It’s a perfect light and delicious meal.
Ingredients For The Salad
- 1 large tuna steak
- 1 tablespoon olive oil
- salt and pepper
- 4 cups favorite lettuce (I like 50/50 Spring Mix Salad)
- 1/2 cup sugar peas for the crunch (cut diagonally)
- 1/2 red onion (thinly sliced)
- 1/4 raw cauliflower (cut to small pieces)
Ingredients For The Vinaigrette
- 2 tablespoons rice wine vinegar
- 2 tablespoons organic tamari
- 1 tablespoon maple syrup
- 2 tablespoons sesame oil
- 4 tablespoons peanut oil
- 1 tablespoon ginger (fresh grated – about 2 inches long)
- 1 clove garlic (minced)
- 1 tablespoon sesame seeds (white and black)
- 1 tablespoon scallion (chopped)
- Season the tuna liberally with salt and pepper and heat a frying pan (preferably nonstick) over high heat for 2-3 minutes. Drizzle the 1 tablespoon of olive oil and add the tuna. Sear the steak until the outside is browned but the inside is rare, about 1 minute on each side.
- In a small bowl whisk together all the vinaigrette ingredients except the scallions, until emulsified. Next add the scallions and whisk to combine.
- On a large serving platter, arrange the lettuce, sugar peas, cauliflower, and the red onion. Add thin slices of the tuna steak and drizzle with the vinaigrette.