After discovering a few recipes for seared tuna recently, which are strikingly similar in cooking method but different in serving, I decided to try my hand at my own variation. There is nothing like a good slab of ahi tuna, seared just right – as in rare. It’s a delicious and firm fish.I used some of the sesame soy dressing I made the other day and served the tuna on a bed of romaine and avocado. Delicious. Simple. Quick. Easy. And healthy too . . . can’t forget that this is healthy.This recipe for one is easily multiplied for however many guests you have and makes for an elegant and delicious meal . . . I just wish I wiped this plate before digging in! Ooops.
Seared Tuna with Sesame Soy Dressing
- 2 cups romaine lettuce, washed
- 1/2 avocado, sliced
- 1 tuna steak
- olive oil
- sesame soy dressing
- Preheat a cast iron griddle on medium heat.
- Arrange the lettuce and avocado slices on a plate.
- Wash the tuna steak and rub each side with olive oil, salt and pepper. Cook on the preheated griddle for 3 minutes per side. Use tongs to hold the steak up to brown the edges (for about 30 seconds per edge).
- Slice the steaks and arrange on the salad. Drizzle with sesame soy dressing.
- Serve immediately.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: lunch, Recipes, salad, Seafood
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.