Cabo Sashimi Tuna Salad Recipe
Grilled tuna, mango, and avocado served atop field greens, tossed with cilantro ginger vinaigrette
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Ingredients
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Salad Ingredients
Cilantro Ginger Vinaigrette Ingredients
Method
Salad Preparation
- 1
Grill the Tuna
Preheat the grill to medium-high heat. Season the fresh tuna steak with salt and pepper. Grill the tuna for about 2-3 minutes on each side, or until it reaches your desired level of doneness. Remove from grill and let it rest for 5 minutes before slicing into thin sashimi-style pieces.
- 2
Prepare the Vegetables
While the tuna is grilling, peel and dice the mango and avocado into bite-sized pieces. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the field greens, diced mango, avocado, and sliced tuna. Gently toss to combine.
Cilantro Ginger Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, whisk together the fresh ginger, lime juice, olive oil, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Final Assembly
- 5
Dress the Salad
Drizzle the cilantro ginger vinaigrette over the salad and toss gently to ensure everything is coated with the dressing. Serve immediately.