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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Monday, May 29, 2017

Ahi Tuna Salad

{ Prep Time: 10 mins / Cook Time: 5 mins / Difficulty: Easy / Yields: 4 servings }

4 (6 oz) ahi tuna steaks
1 Tbsp extra virgin olive oil
kosher salt & ground pepper, to taste
sesame seeds, optional

mixed baby field greens (not pictured)

For dressing:
1/4 cup rice wine vinegar
1 Tbsp lower sodium soy sauce
juice of 1/2 of 1 lime
1 tsp grated ginger
1 tsp mustard
1 Tbsp cilantro, chopped
1/4 cup extra virgin olive oil

1. Season the tuna steaks with salt and pepper. If using sesame seeds, place seeds on a plate and coat top and bottom of each filet. Heat olive oil in a medium skillet over high heat. The oil should be extremely hot, but not smoking, before you add the tuna to the pan. Sear each filet for 45-60 seconds on each side. Remove from pan. (Tuna will be rare in the center.)
2. Slice each tuna steak into 1/2" slices.
3. Place mixed greens in a large bowl. To prepare dressing: in a small bowl, whisk together vinegar, soy sauce, lime, ginger, mustard and cilantro. Slowly add the extra virgin olive oil and whisk until emulsified. Pour desired amount over greens, then top with sliced tuna.

Serve at room temperature or cold. Serving suggestions: serve with parmesan couscous, warm or cold.

Recipe inspired from The Food Network

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