I unfortunately don’t get to buy Ahi tuna often, for a couple of reasons; it’s hard to get (here in the Alberta prairies), and it’s pretty pricey (I paid $13.00 for 8 ounces, yikes!). However, once in a while, I’ll splurge and go for it – and why? Because it’s ahhhhhmaaaazingly delicious, and it’s nice to treat myself once in a while!
It’s also versatile, similar to chicken in the way that it takes on whatever flavors you put with it! For this ahi tuna salad, I chose to use a chili spice rub, then to sear it just to create a nice outer crust that adds delicious flavor and a hint of spice!
Something else wonderful about this dish is that it takes literally less than 2 minutes to cook the tuna (which, because it is sashimi grade, it could be safely eaten raw too!) and maybe only 8 minutes more to make the dressing and assemble the salad!
Quick and simple, just my style.
Ahi tuna is also known as yellowfin tuna and is a fantastic source of lean protein and loaded with omega 3 fatty acids! With the addition of avocado and some olive oil in the dressing, this salad is an essential fatty acid powerhouse… or in other terms… a a “beautifying” salad … doesn’t that just sound nice?!
Yes! I would like a “beautifying” salad please, and thank you!
The reason I term it that way is because omega fatty acids are direct contributors to healthy hair, skin, and nails…and who doesn’t want vidal-sassoon-flip-it-like-you-own-it hair?!
I bet those girls in those hair commercials eat a lot of these kinds of “beautifying” salads! 😉
The dressing was also very quick and easy to put together!
When I had decided I wanted to use a chili “crust” for the tuna, I knew I needed something “cooling” to balance out the flavors. So for the dressing I went with a simple combination of cilantro, lime, garlic, and some prepared salsa (in the refrigerated section of the grocery store… with no preservatives or added sugars!), and a little stevia for a hint of sweetness!
I always make my own salad dressings at home – the stuff at the stores is not always the most natural and it’s hard to come by store-bought dressing that doesn’t have added sugars or preservatives. When I make my own, I know exactly what is in it, and I can get creative!
THIS dressing was perfect for my “beautifying” salad!
What initially spurred me to go out and buy the tuna and make this salad was the constant sushi cravings I have been getting lately, and this totally did the trick!
Sugary sushi rice and deep fried tempura, you LOSE!
Christal – 1
Dynamite Rolls – 0
- 5 oz sushi grade Ahi Tuna
- ½ tsp chili powder
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp ground coriander
- dash of salt/pepper
- non-stick olive oil spray
- 2 oz thinly sliced avocado
- ½ cup cilantro
- 1 tbsp prepared fresh salsa (preferably the kind in the refrigerated section)
- 1 clove garlic
- juice of ½ lime
- 1 tsp stevia
- 1 tsp olive oil
- 2 cups mixed greens lettuce
- ¼ cup sprouts (optional)
- Mix together chili powder, cumin, coriander, garlic powder, and salt/pepper in a bowl.
- Sprinkle over the tuna steak and pat the spices to make a nice coating over the whole tuna, make sure to coat all sides and edges.
- Heat a non-stick pan at medium to high heat, and grease lightly with olive oil spray (or olive oil).
- Sear the tuna on each side for 30 seconds to 1 minute. The outside should be just cooked while the inside is still raw.
- Once cooked on all sides, set the tuna aside, or in the fridge to chill.
- For the dressing - place the cilantro, salsa, lime juice, garlic clove, olive oil, and stevia in a food processor or blender, and pulse until you get a dressing consistency.
- Assemble the salad. Place the lettuce and sprouts on a plate. Slice the tuna into thin slices and layer with the avocado over the lettuce. Pour the dressing over the tuna and avocado.