Le Food Snob

Seared Ahi Tuna Steak Salad with Sesame Soy Ginger Vinaigrette 

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It’s not often that I get excited about salad. It’s not that I don’t like salad, because I do. It’s just that I like it more as a starter. Not as a meal. It seems like when I try to have salad for a meal I end up getting hungry about 20 minutes later. I decided I wanted to try to eat more salad in my life because I have a hard time eating raw veggies and I thought that would be a good way to go. Plus, it’s hot and eating salad goes with hot weather, right?

So I thought that an Asian inspired salad with seared ahi tuna steak would be a good way to go. I found this amazing dressing at Trader Joe’s. It’s a Sesame Soy Ginger Vinaigrette. It’s fat free and low calorie. It’s a bit higher in sugar than I would like and doesn’t really allow this dish to be classified as low-carb. But I don’t care. It’s so good I want to just drink it from the bottle. OK so it’s basically the best part about the salad. Like I probably wouldn’t be raving about this salad if I had not used such an awesome dressing.

ingredients.

  • 2 to 3 c. arugula, rinsed and dried
  • 1/4 c. shelled edamame
  • 2 roma tomatoes, quartered
  • 1 T. sliced green onion (the greenish-white part)
  • 1 4 oz. ahi tuna steak
  • 3 T. Sesame Soy Ginger Vinaigrette (or dressing of your choice)
  • olive oil
  • salt and pepper to taste

directions.

  1. Get the salad base prepared. Place arugula in a large bowl. Top with edamame and tomatoes.
  2. On a small plate drizzle approximately some olive oil. Place your tuna steak in the olive oil and flip over to get olive oil on both sides. Season with salt and pepper. Sear the tuna steak in a pan over medium-high heat for approximately 1 to 2 minutes on each side. I seared mine for closer to 2.
  3. Remove the tuna and place on a cutting board. Slice the tuna in strips and place it on top of your bed of lettuce.
  4. Top with the vinaigrette and green onion.
  5. Enjoy!

This salad was very quick to make. And very quick to eat. But maybe that’s because I eat all my food super fast. I plan to work this salad into my work lunch rotation. It would be a great salad to shake together in a tupperware container at my desk.

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