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.
- 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 Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.