This salad is an easy, yet restaurant quality meal that actually fills you up, unlike most salads! The dressing is light, refreshing, and really compliments the tuna.

I’m lucky to have such easy access to fresh fish by living in San Diego. If you can’t find fresh tuna, previously frozen will work! Try this one out and let me know if you have any comments or suggestions!

Click on the image or “continue reading” to see the recipe!

Serves 2

Ingredients

• 5 oz leafy greens (I use the Power to the Greens package from Trader Joes)
• ½ cup shredded carrots
• Two 4-6 oz ahi tuna steaks (previously frozen will work)
• 1 tbsp old bay
• ½ tbsp cajun seasoning (omit if you don’t want it spicy)
• 3 scallions (chopped – use white & green part)
• ½ ripe avocado (cut into thin slices)
• 1 tbsp olive oil
• ½ english cucumber (chopped)

Sesame Soy Vinaigrette

• 1 tbsp toasted sesame oil
• 2 tbsp rice wine vinegar
• 2 tbsp lite sodium soy sauce
• ½ tbsp maple syrup
• ½ tbsp lemon juice (more to taste)
• 4 tbsp olive oil or peanut oil
• ½  tbsp ginger (grated)
• 1 clove garlic (minced)
• 1 tbsp sesame seeds (white & black)
• 2 scallions (chopped – use white and green part)

Instructions

1. Season the tuna steaks liberally with the old bay and cajun seasoning
2. Heat 1 tbsp olive oil in cast iron skillet or frying pan over high heat
3. Once the skillet is hot but not smoking, sear the tuna steaks until the outside is browned and the inside is rare (about 2 minutes on each side)
4. Let the tuna rest on a cutting board about 5 minutes until the salad is prepared
5. In a small bowl whisk together the ingredients for the vinaigrette
6. In a large bowl, add the salad mix, carrots, and green onions and toss with dressing until the leafs are well coated. (slow add the dressing into the salad, you may not end up using it all)
7. Plate the salad mix and top with avocado and cucumber
8. Slice the tuna across the grain into 1-centimeter slices then top salad