Paleo diet meal plan

Peppered Ahi Tuna with Greens

You won’t feel that you’ve missed out on taste when you try this easy-to-make Peppered Ahi Tuna with Greens! The tuna in this recipe is deliciously meaty—since it’s left raw in the middle and seared on the edges—and its buttery flavor is irresistible, especially when coated with a thin layer of peppery spices. If you want to add an extra layer of spicy flavor, top this succulent salad with a little wasabi for an added kick.
Serves 4

For Vinaigrette:

3⁄4 cup (960 ml) balsamic vinegar
Juice of 1 orange
1 teaspoon (5 ml) orange zest
For Peppered Ahi Tuna:

1 pound (454 g) ahi tuna fillet
1 teaspoon (5 ml) sea salt
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) paprika
1⁄2 teaspoon (10 ml) garlic powder
1⁄4 teaspoon cayenne pepper
2 tablespoons (30 ml) ground pepper (large grounds)
2 tablespoons coconut oil
8 cups (1920 ml) salad greens
4 lemon wedges, for garnish (optional)

1. For Vinaigrette: In a small sauce pot, combine balsamic vinegar, orange juice, and zest and bring to a boil. Turn heat down to low and simmer until the mixture starts to thicken, about 5 minutes. Refrigerate until ready to serve.
2. For Peppered Ahi Tuna: Using a thin, sharp knife, cut the fillet into 4 equal size steaks. Combine salt, coriander, paprika, garlic powder, cayenne pepper, and ground pepper in a small bowl and whisk until blended. Pour spices onto a plate. Take each tuna steak and roll in the spices. Press down gently on each side to make sure the tuna is encrusted, but be cautious to avoid bruising the fish.
3. Heat coconut oil in a large skillet over medium-high to high heat. Once the coconut oil is liquefied and the skillet is hot, sear the tuna steaks for about 1 minute per side, until both are done. Remove steaks from heat, place on a cutting board, and let rest 1 minute.
4. Evenly slice each tuna steak into about 5 diagonal slices (or more depending on desired thinness of each slice), and place atop 2 cups (480 ml) of salad greens. Drizzle with vinaigrette and garnish with a lemon wedge, if desired.

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Peppered Ahi Tuna with Greens is a restaurant-worthy salad you can have on the table in fifteen minutes: ahi seared hard on the edges, ruby raw in the middle, and crusted in coarse cracked pepper. A balsamic-orange vinaigrette brings sweetness and acid to the buttery fish and crisp salad greens. Add a dab of wasabi on top if you like an extra kick.

Pro Tips

• Get the skillet properly hot before the tuna goes in — one minute per side is all you want, so the outside sears while the center stays raw and buttery.
• Use large-ground pepper rather than finely cracked; the coarse crust toasts in the pan and gives every slice real texture.
• Let the seared steaks rest a full minute before slicing so the juices stay in the fish instead of running onto the board.
• Slice the tuna against the grain into quarter-inch strips for the prettiest plate and the tenderest bite.
• Coconut oil handles the high heat of searing without burning, but avocado oil works just as well if you prefer a more neutral flavor.

Frequently Asked Questions

Does the tuna have to be sushi-grade?

Since the center is served raw, use the freshest, best-quality ahi you can find — ideally labelled sashimi- or sushi-grade. If you prefer it cooked through, simply add a minute or two per side in the pan.

Can I make the vinaigrette ahead of time?

Yes — the balsamic and orange vinaigrette keeps for a week in a sealed jar in the fridge. Shake it well before dressing the greens, as it separates naturally.

What can I use instead of ahi tuna?

Yellowfin tuna works identically, and the pepper crust is also excellent on salmon steaks. Just adjust the searing time if the fillet is thicker than an inch.

How do I keep the salad greens from wilting?

Dress the greens at the last moment and lay the warm tuna slices on top just before serving. Warm fish on dressed leaves is lovely; warm fish sitting on them for twenty minutes is not.

Recipe Card

Stav Kogan

Peppered Ahi Tuna with Greens

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tsp orange zest
• 1 lb ahi tuna fillet
• 1 tsp sea salt
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tbsp ground pepper (large grounds)
• 2 tbsp coconut oil
• 8 cups salad greens
• 4 lemon wedges, for garnish (optional)
• Evenly slice each tuna steak into about 5 diagonal slices (or more depending on desired thinness of each slice), and place atop 2 cups of salad greens. Drizzle with vinaigrette and garnish with a lemon wedge, if desired.

Method

 

1. Heat coconut oil in a large skillet over medium-high to high heat.
2. Once the coconut oil is liquefied and the skillet is hot, sear the tuna steaks for about 1 minute per side, until both are done.
3. Remove steaks from heat, place on a cutting board, and let rest 1 minute.
For Vinaigrette: In a small sauce pot, combine balsamic vinegar, orange juice, and zest and bring to a boil. Turn heat down to low and simmer until the mixture starts to thicken, about 5 minutes. Refrigerate until ready to serve.
For Peppered Ahi Tuna: Using a thin, sharp knife, cut the fillet into 4 equal size steaks. Combine salt, coriander, paprika, garlic powder, cayenne pepper, and ground pepper in a small bowl and whisk until blended. Pour spices onto a plate. Take each tuna steak and roll in the spices. Press down gently on each side to make sure the tuna is encrusted, but be cautious to avoid bruising the fish.

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