Sunday, April 13, 2008

Seared Ahi Tuna Salad

This came out sooo great. Just delicious. The perfect light, healthy dinner on a hot Spring day. I didn't measure things, but here's how it goes:

Seared Ahi Tuna Salad
(serves 2)

  • 1 7 oz (or so) thick Ahi tuna steak
  • Equal amounts of baby spinach and arugula
  • 6 basil leaves
  • lightly cooked, shelled edamame
  • a little feta cheese (I use light, it tastes just as good), crumbled
  • 2 scallions, sliced
  • Toasted, slivered almonds
  • Toasted sesame seeds
  • Five-spice powder (plenty)
  • Salt and pepper
  • Red wine vinaigrette salad dressing
  1. Place spinach, arugula, feta, almonds, and edamame on two plates. Cut up three basil leaves onto each plate, and sprinkle one scallion chopped onto each plate.
  2. Spray a non-stick pan with cooking spray and put the heat on High. Let it heat up.
  3. In the mean time, place the sesame seeds, five spice powder, salt and pepper on a plate. Coat all sides of the tuna steak with this mixture.
  4. Sear the tuna on all sides (you may have to hold it on its side with tongues).
  5. When seared to your liking, slice the tuna on a cutting board and place slices onto each plate. Drizzle with salad dressing.
  6. Serve and enjoy!