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 balsamic vinegar
Juice of 1 orange
1 teaspoon orange zest
For Peppered Ahi Tuna:
1 pound ahi tuna fillet
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon paprika
1⁄2 teaspoon garlic powder
1⁄4 teaspoon cayenne pepper
2 tablespoons ground pepper (large grounds)
2 tablespoons coconut oil
8 cups salad greens
4 lemon wedges, for garnish (optional)
- 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.
- 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.
- 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.
