February 13, 2017

Seared Tuna Salad with Sesame Citrus Vinaigrette

What I love about salads is you can combine so many different flavors and textures. The crunchy carrots and almonds with the creamy tuna and avocado make this salad mouthwatering. 
Tuna is one of the leanest protein sources around (3 oz. of tuna has 0.5g of fat and 25g of protein!) so it’s great to include in a salad like this to keep you full and energized.





1. Whisk together the vinaigrette ingredients in a small bowl. Set aside.

2. Heat sesame oil in a large skillet over high heat. Season tuna steak with salt and pepper and sear for 1 minute per side (or until a nice crust forms on the outside). Transfer to a cutting board to rest.

3. Place greens into 4 serving bowls and top with edamame, carrot, orange, avocado and almonds. Slice tuna and place on top. Drizzle the salads with vinaigrette and serve immediately.



Seared Tuna Salad with Sesame Citrus Vinaigrette
Serves 4

All you need:
Vinaigrette
1/4 cup olive oil
2 tablespoons sesame oil
2 tablespoons reduced-sodium tamari
1 tablespoon rice vinegar
Zest and juice of 2 oranges

2 tablespoons sesame oil
1 (1 pound) tuna steak (ahi or yellowfin)
8 cups baby romaine lettuce
1 cup shelled edamame
1 cup shredded carrot
1 orange, peeled and segmented
1 avocado, peeled, pitted and diced
1/2 cup toasted sliced almonds

All you do:
1. Whisk together the vinaigrette ingredients in a small bowl. Set aside.
2. Heat sesame oil in a large skillet over high heat. Season tuna steak with salt and pepper and sear for 1 minute per side (or until a nice crust forms on the outside). Transfer to a cutting board to rest.
3. Place greens into 4 serving bowls and top with edamame, carrot, orange, avocado and almonds. Slice tuna and place on top. Drizzle the salads with vinaigrette and serve immediately.

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