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 several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.