Seared Tuna Salad


While some sort of seared tuna is on almost every restaurant menu, it is a fast and simple meal to make at home, providing you have a great fish market. Since there isn’t any shrinkage, you can pick up two four ounce portions for less than what a seared tuna appetizer would cost.

Two, 4-ounce portions of ahi tuna
2 tablespoons soy sauce
1 tablespoon sugar free apricot or orange preserves
1 garlic clove, crushed
a small pinch of crushed red pepper flake
baby greens
cucumber slices
assorted vegetables
Favorite sesame dressing – I use Mido bottled dressing – or blend peanut oil and rice vinegar 3 to 1 with a drop of toasted sesame oil

Blend soy sauce, preserves, garlic, and red pepper in a small shallow bowl. Reserve one tablespoon of marinade and turn tuna to coat in remaining marinade. Heat non stick skillet and sear tuna on all sides, less than one minute per side. Remove from heat. Toss greens with dressing and pile on plate – slice tuna and arrange on top of salad. Drizzle with remaining glaze.

Recipe and image courtesy of:  http://www.bariatriceating.com/BErecipes/recipefiles/fish–seafood/seared-tuna-salad/65/index.html


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