My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Sunday, May 29, 2011

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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