November 1, 2012
Ahi tuna salad is a fresh and easy dish. Tuna steaks are marinated is a tasty dressing of white balsamic, ginger, and garlic before being seared briefly. You'll want to cook the fish just until a crust forms but the inside is still raw. The slices of beautiful pink tuna are set on a bed of greens that have been tossed with tomatoes and thinly sliced red onions. Ahi tuna salad is a meal that will make you think of summer even on the coldest of winter days.
Ingredients:
½ cup white balsamic vinegar
¼ cup water
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 cup extra virgin olive oil
Salt and black pepper, to taste
2 (8 ounce) ahi tuna steaks
1 red pepper
1 red onion
1 bunch of arugula
2 cups of fresh spinach
Directions:
Combine first four ingredients in a jar with a lid and shake vigorously. Add olive oil and shake again. Divide mixture in half, reserving half to use as salad dressing later.
Pour remaining half over tuna steaks and marinade for one hour. Sprinkle salt and black pepper on tuna steaks. In a hot skillet, sear tuna steaks for 2-3 minutes on each side.
While tuna cooks, combine arugula and spinach in large, shallow serving bowl or platter. Slice red pepper and onion, place on top of arugula/spinach mixture. Sprinkle tomatoes on top. Cut cooked tuna into chunks and place on top of salad.
Serve immediately, with reserved salad dressing.
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