Seared Ahi Tuna Salad
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.
Servings: 4 servings
- 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 the 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 the 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 the 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.
- Watch this video to learn how to cut and dice an avocado.
- Watch this video to learn how to cut and dice a mango.
Calories: 627kcal | Carbohydrates: 28g | Protein: 35g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 604mg | Potassium: 1009mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4039IU | Vitamin C: 71mg | Calcium: 117mg | Iron: 4mg