Holy cow, how is it June?! 2017 is going by way too fast – please slow down! Except we do go on our yearly vacation in 30 days, so maybe speed up a little, then slow back down once I’m on a beach…
Yup I said it … in a few week’s I’ll be sitting on the beach sipping margaritas, and I’m SOOOO excited! But that means I will need to be in a bathing suit for 7-days straight, so this girl will be eating a lot of salads and veggies until then.
One of the salads we’ve been making lately is the Sesame Seared Ahi Tuna Salad. It’s light refreshing, and totally delicious. We’ve never cooked with ahi tuna before so we were really nervous at first on how to make it. It turns out this is one of the easiest fish/meats that we ever cooked, since you really only need to sear the outside. If you get the tuna that is sushi-grade (which I really recommend that you do), you won’t want to cook it completely through. It will totally ruin the flavor and the texture of it, so do yourself a favor and only sear it!
Sesame Seared Ahi Tuna Salad
Paleo, whole 30, grain free and gluten free
- 2 tbsp sesame seeds
- 1lb sushi-grade ahi tuna steaks
- 1 tbsp coconut oil
- 4 cups kale (or mixed greens)
- 1/4 cup shredded red cabbage
- 1 cup cherry tomatoes, chopped
- 1 mango, diced
- 1 avocado, diced
- 1 jalapeno, sliced
- Primal Kitchen Green Goddess Dressing (or a zesty ginger dressing of your choice)
- Optional garnish: lime wedges
- Place the sesame seeds in a shallow bowl, and press the tuna steaks into the seeds. The seeds should coat the entire tuna steak.
- Heat the coconut oil in a medium skillet over medium heat. Cook the tuna for 2 minutes on each side – the outside should be seared and no longer pink. Set aside to cool, and slice into slices.
- Assemble the salad by diving the lettuce, cabbage, cherry tomatoes, mango, avocado and jalapeño. Garnish with lime wedges if desired, and top with the dressing. Serve immediately.