Yup, you always want what you can’t have….and I want sushi….seared tuna, spicy tuna, sushi (yes I am repeating myself). I keep thinking one of these days the pregnancy rules will change and I’ll hear from my Doctor- “oh now you can drink wine and eat sushi and not worry about laying on your back” etc., etc., etc. But for now, I share an old recipe with you.
This is one of my favorite salads to order at a restaurant. Living in Hawaii, we had ample access to affordable, high quality tuna so we started making this at home more frequently. I love that it cooks so quickly; this meal really feels like a splurge to me!
Tuna is so good for you too. High in heart healthy Omega 3 fatty acids, high in protein and low in total fat. Another benefit to eating omega-3 rich fish, it may help to lower your triglyercides- twice a week is recommended. If the price is higher in your area, it is worth buying on occasion and will most likely still be less than at a restaurant.
The dressing is what makes this salad awesome and I can thank the Pioneer Woman for bringing it into my life. Of course you could sub an asian salad dressing from the grocery store, but trust me, it won’t be nearly as yummy. As you enjoy this beautiful spring weather (hopefully it is beautiful where you are), think about trying this salad. Meanwhile, I’ll be on the road to Missouri today to meet my new home!! Wish me luck!
Look at that beautiful ahi!
Homemade dressing can’t be beat
Nutritious and delicious!
Seared Ahi with Sweet and Spicy Asian Dressing
2 ahi steaks (~3/4lb)
1/4 teaspoon cumin
1/4 teaspoon coriander
coarse black pepper
1 bag mixed salad greens
1/2 red bell pepper
1/2 large avocado
1/2 lb roasted asparagus
2 scallions, thinly sliced
For the dressing:
4 Tablespoons olive oil
4 Tablespoons soy sauce
1/2 lime, juiced
2 1/2 Tablespoons packed brown sugar
1 Tablespoon sesame oil
1 1/2 Tablespoons fresh ginger, diced or grated
1 garlic, diced
1/2 to 1 jalapeno or other hot pepper, diced (less if pepper is very spicy)
1/3 cup cilantro, chopped
1. Start by making the dressing. Combine all ingredients in a bowl, mix well. If you make this ahead of time, wait to toss in the cilantro until you are ready to serve. You should have some extra dressing.
2. Rub ahi with spices. Heat a large skillet on medium-high heat. Wait until skillet is nice and hot. Add 1 teaspoon of sesame oil and sear tuna 1 minute per side for a rare inside. Remove from skillet and let sit for a minute before cutting into slices.
3. Mix all other salad ingredients in a bowl, toss with a little of the dressing. Divide onto two plates. Add sliced tuna, drizzle with a little more dressing to taste.
COOK”S NOTES: To make the roasted asparagus: Wash clean 1 lb asparagus, break off tough ends and discard. Place on a cookie sheet and rub with ~1 Tablespoon of olive oil, sprinkle with coarse black pepper and a little sea salt. Roast at 400 for 10-15 minutes or longer if asparagus are really thick. Should be lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon.
Salad from Nutritious Eats
Dressing from the Pioneer Woman
Nutritious Eats Benefits: selenium, Vitamin B12, Niacin, protein, fiber, Vitamin C