I don’t eat salads a lot, for several reasons.
- There aren’t nearly enough carbs, so I never fill full.
- I’ve always been kind of boring when it comes to salad toppings, so salads can feel very repetitive.
- I honestly don’t like salad dressings. There have always been some I liked, but not enough to actually enjoy salads.
This salad though… I could eat this salad every day. If you follow me on Instagram, you’ve seen this quite a few times over the last few months, and honestly, I can’t get enough of it. The toppings are simple, fresh and delicious, and the salad dressing is one I could (and currently do) use all the time.
The first time I made it was because fresh, sashimi grade tuna was on sale at Harris Teeter and I couldn’t pass it up. A quick search on Pinterest for what to do with it turned up a whole lot of salads. It was around New Years, so I figured a salad for dinner would kill either of us. It was so, so good. Simple toppings (carrots, cucumbers, avocado, tomatoes, olives and seared tuna) on a bed of mixed greens tossed with Tessemae’s Soy Ginger dressing (check out those ingredients! This dressing is not only delicious, it’s Paleo/Whole30 friendly!).
It was so good, that a few weeks later when Fresh Market had frozen, sashimi grade tuna on sale for a ridiculous price I stocked up. And we had my salad again. One thing that’s really great about this salad is that it’s surprisingly budget friendly. One 7 oz. tuna steak was enough for Graham and I to share. So even if they hadn’t been crazy cheap at Fresh Market, the main ingredient still wouldn’t set you back much. And I have everything else on hand in my fridge constantly. Seriously. If I’m ever without avocados or olives, send help!
Every time we have this I play around with the plating. It’s always looked pretty, but I think the last picture (the most recent time we’ve had it) is my favorite. So I’ll stick with that one.
And here’s the “recipe”, so this post has some merit other than just a picspam.
Seared Tuna Salad
- 7 oz. Sashimi grade tuna steak
- 1 avocado
- Salad greens
- Tessemae’s Soy Ginger Salad dressing*
- Cherry tomatoes; halved
- English cucumber; sliced
- 2 carrots; made into ribbons with a vegetable peeler
- Kalamata olives
- Lime juice
- salt & pepper
- Vegetable oil
- Prep the vegetables first (drizzle lime juice over the avocado to keep from browning) and season all with salt & pepper. Add the carrot ribbons to the greens and toss with salad dressing. Plate and set aside.
- Heat a skillet or grill pan over high heat.
- Brush the tuna with vegetable oil & season liberally with salt and pepper. Place in hot pan & do the same thing to the other side. Cook for no more than two minutes on each side.
- Remove to a cutting board and thinly slice. Place half of the tuna on each plate of salad greens, and divide the rest of the vegetables among the plates.
*Tessemae’s is only available on their website, or at Whole Foods. If you need an alternative, Annie’s Homegrown Sesame Ginger Vinaigrette is a really delicious option as well.