Seared Tuna Salad Recipe
Seared Ahi tuna served rare, atop a bed of baby spinach tossed with fresh mushrooms, red onions, fresh roma tomato, mandarin oranges & walnuts. Served with our special Thai dressing.
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Ingredients
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Tuna
Salad
Thai Dressing
Finishing
Method
Tuna
- 1
Marinate
Pat the ahi tuna dry with paper towels. In a shallow dish combine 2 tbs soy sauce, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Place the tuna in the marinade and turn to coat all sides. Let sit at room temperature for 10 minutes (do not over-marinate, this is mainly for seasoning).
- 2
Sear
Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat. Place the tuna steak in the pan and sear without moving for 45–60 seconds per side for rare (depending on thickness). For a 1-inch steak, 45 seconds per side yields rare with a warm center. If steak is thicker, increase sear time to 60–75 seconds per side. Remove tuna to a cutting board and let rest 3 minutes before slicing thinly across the grain into 1/4-inch slices.
Thai Dressing
- 3
In a small bowl or jar whisk together 3 tbs vegetable oil, 1.5 tbs soy sauce, 1 tbs rice vinegar, 1 tbs fresh lime juice, 1 tsp honey, 0.5 tsp sesame oil, 0.5 tsp grated fresh ginger, 0.5 tsp minced garlic and 1/8 tsp red pepper flakes if using. Taste and adjust balance: more honey to sweeten, more lime for brightness, or more soy for saltiness. Refrigerate briefly if not using immediately; shake or whisk again before dressing the salad.
Salad Assembly
- 4
In a large bowl combine 4 cups baby spinach, 1 cup thinly sliced mushrooms, 1/4 cup thinly sliced red onion, diced roma tomato and 3/4 cup mandarin orange segments. Sprinkle with 1/2 tsp fine salt and 1/4 tsp freshly ground black pepper. Toss gently to combine.
- 5
Add approximately 3 tablespoons (or to taste) of the prepared Thai dressing to the salad and toss lightly until evenly coated. Taste and add more dressing if desired.
- 6
Arrange the dressed salad on individual plates or a large platter. Fan or stack the sliced seared tuna over the top of the salad. Sprinkle 1/2 cup toasted chopped walnuts over the salad and tuna. Finish with 1 tsp sesame seeds and 1 tbsp thinly sliced green onions if using.
Serve
- 7
Serve immediately so the tuna remains rare and warm in the center while the greens stay crisp. Provide extra dressing at the table if desired.