Oh vacation how I needed you! Did you see all my photos on Instagram? My family and I had a lovely time in Wyoming. Last year I was selected to experience a trip of a lifetime to Grand Teton National Park (you can read more about that experience here). That amazing trip is what inspired me to re-visit Wyoming, but this time I was able to share it with my family.
Ok, back to this salad…Right before we left on vacation I made this salad for my family. I figured we were going to be eating not-so-healthy road trip food, so I wanted to give us a healthy start to balance out our vacation grub. I knew this would be light and healthy, but what I didn’t predict is how delicious it was going to be. My hubby and children loved it.
How to Cut and Dice a Mango
Watch this video to learn how to cut and dice a mango.
How to Cut and Dice an Avocado
Watch this video to learn how to cut and dice an avocado.
How to Sear Tuna to Perfection
I used to be intimidated to cook tuna, but now I find it to be the easiest fish to cook. I was always afraid to undercook or overcook it. But, you actually don’t have to worry about under or overcooking it, because all you want is that nice sear with a raw middle, which literally takes a couple of minutes.
- Cook. Preheat cast iron skillet on medium high heat. Place tuna steaks and cook each side for 1 minute. Feel free to also cook sides for 30 seconds each.
- Freeze. Remove tuna from heat and wrap it with aluminum foil, and place in freezer for 10 to 15 minutes to discontinue cooking (it also makes slicing easier).
- Slice. Remove ahi from freezer and slice to preferred thickness.
Tangy and salty marinade
The seared tuna is so flavorful with the tangy and salty marinade made of ginger, garlic, soy sauce, and fresh lemon and lime juice. The tuna combined with avocado, mango, and cucumber drizzled with the leftover marinade is a mouth-watering and very satisfying meal.
- 2-inch fresh ginger, minced
- 2 garlic cloves, minced
- ¼ cup low-sodium soy sauce
- ½ cup olive oil
- Juice of 2 lemons
- Juice of 1 lime
- 3 ahi tuna steaks
- Roasted sesame seeds
- 1 tablespoon cornstarch
- ¼ cup water
- Spring mix salad
- 1 large ripe mango, peeled, pitted, and chopped
- 1 avocado, pitted, peeled, and chopped
- ¼ red onion, rings
- 1 cucumber, peeled and chopped
- Pine nuts
- Combine ginger, garlic, soy sauce, olive oil, lemon and lime juice in a shallow dish.
- Marinade ahi tuna steaks in mixture for 10 minutes on each side. Reserve the marinade to make the dressing.
- Gently pat ahi tuna steaks with roasted sesame seeds.
- Place the marinade in a saucepan, and bring to a boil. Quickly whisk in cornstarch and water. Once sauce starts to thicken remove from heat and set aside.
- Preheat cast iron skillet on medium high heat. Place tuna steaks and cook each side for 1 minute. Feel free to also cook sides for 30 seconds each.
- Remove tuna from heat and wrap it with aluminum foil, and place in freezer for 10 to 15 minutes to discontinue cooking (it also makes slicing easier).
- Remove ahi from freezer and slice to preferred thickness.
- Place a handful of salad leaves, mango, avocado, onion, and cucumber on a salad plate. Place seared tuna on top. Drizzle sauce and sprinkle with pine nuts.