This Ahi Tuna Spring Salad is loaded with fresh ingredients, topped with perfectly seared tuna, and finished with an Asian Vinaigrette. It’s healthy, packed with protein and guaranteed to become one of your favorite spring salads!
Hi friends! Happy two days until the weekend! Wahoo!
So, today I have a real life question for you guys. And, I actually mean real life.
I know I’ve said that before and it was in jest. But today, I mean it.
What motivates meanness? I’m asking this question because recently someone took the time out of their busy day to leave me an inspiring comment. (<– Said dripping with sarcasm) They wrote me to let me know that my food looks unappetizing and disgusting. Clearly they aren’t a fan of my photography, although I’ve never claimed to be a professional.
Obviously there were a lot of things that ran through my head when I read the comment. And, being human, most of them were choice words. I mean, this is my hard work someone just metaphorically crapped all over.
So, how did I handle the comment? Well, I didn’t sink to their level of unkindness, that is for sure.
Instead, I wrote them back to let them know I appreciated their comment and was sorry they felt that way. Of course I muttered to myself that they don’t need to pay any more visits to my website… I mean, it’s not like I have a gun to their head forcing them to look at my “repulsive” photography. So, that comment lead me to pondering why people feel the need to be mean.
My home girl, Rachelle said, “You know you’ve made it when you get hate mail”. Ha. Gotta love her outlook, but it must be something more than that.
So dear friends, riddle me this – what motivates meanness?
Ahi Tuna Spring Salad with Asian Vinaigrette
This salad is cool, crisp, refreshing, healthy and packed with protein and veggies. And (despite what one reader might think), it’s seriously pretty too!
This beauty is loaded with fresh ingredients that your gimme-all-the-things-spring self craves – creamy avocado, garlicy shallots, crunchy snap peas, cool cucumbers, bright watermelon radishes and crisp lettuce. Honestly, the veggie portion of this spring salad is delish on its own, but the meaty, protein packed, perfectly seared ahi tuna takes this salad to a new level of yum.
And, of course every salad needs a dressing. I decided to finish this salad off with a light Asian inspired vinaigrette. It is herbaceous, silky, luscious and delivers just the right amount of mellow Asian flavor to the tuna and spring greens.
- If you look at the first picture of ingredients you will see shredded carrots. I had every intention of using them, but completely forgot. By the time I remembered, I decided the salad didn’t really need it. Feel free to add them to your salad, or leave them off… whatever floats your boat.
- I like my tuna rare, so I seared mine for a minute and a half on each side. If you want yours more well-done, simply cook it a couple minutes more per side.
- If you want your tuna to have more flavor – cook and slice the tuna, and then gently toss it with a bit of the vinaigrette. Allow the tuna to sit in the vinaigrette while you prepare the salad.
- The Asian vinaigrette will keep up to 2 days in the refrigerator. Just make sure you vigorously shake it to emulsify before using.
Until next week friends, Cheers – to not letting the haters get you down. #DontDrinkTheHaterade
How to make Ahi Tuna Salad with Asian Vinaigrette recipe 👇
Loaded with fresh spring ingredients and protein packed, perfectly seared ahi tuna, this is guaranteed to become one of your favorite spring salads!
- 8 oz Ahi Tuna Filet , preferably Sushi Grade
- Salt and Pepper , to taste
- 2 TBS Canola Oil
- ½ Jalapeno – roughly chopped
- 1 inch Fresh Ginger – peeled and roughly sliced
- 1 clove Garlic – minced
- 2 TBS Reduced Sodium Soy Sauce
- 1 tsp Honey
- 1 tsp Toasted Sesame Oil
- 1 TBS Lime Juice
- 1 TBS Rice Wine Vinegar
- 3 TBS Cilantro , packed – plus more for garnish
- 1/8 tsp Kosher Salt
- ¼ Cup Extra Virgin Olive Oil
- 1 Head Bibb Lettuce – roughly chopped
- 2 Cups Spring Mix
- 1 Watermelon Radishes –thinly sliced
- ½ Seedless Cucumber – thinly sliced
- 1 Cup Sugar Snap Peas – strings removed
- 2 Scallions – thinly sliced
- 1 Avocado - peeled, pitted and cubed
- 1 Shallot – thinly sliced
- Toasted Sesame Seeds , to taste
- Prepare the Vinaigrette: Place all ingredients, except the oil, in the bowl of a food processor. Pulse to combine. With the motor running, slowly drizzle in the oil until fully combined and emulsified. Taste and adjust for seasoning with salt.
- Sear the Tuna: Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Season both sides of the tuna generously with salt and pepper. Sear tuna for 1-2 minutes per side for rare. Transfer to a clean cutting board and let rest for a couple minutes. When cool, slice into ½’’ thick pieces and transfer to a bowl. Add half the dressing and toss to coat and set aside.
- Serve: In a large bowl combine the ingredients for the salad. Add in half of the remaining vinaigrette and toss to combine*. Transfer the salad to individual plates and top with tuna. Serve immediately with remaining vinaigrette on the side.
*For a mild vinaigrette remove seeds and ribs from jalapeno.
*Tossing the salad in part of the vinaigrette is optional. You can serve all of the vinaigrette on side if desired.
*Vinaigrette will keep in the refrigerator for up to 5 days, whisk well to re-emulsify.
* Nutrtitional Information includes Vinaigrette