Seared Ahi Tuna Salad

seared ahi tuna salad

Summer isn't over yet! I am still having all the cravings for fresh fish, cold veggies and colorful bowls.

My Seared Ahi Tuna Salad is perfect for a light lunch or dinner, with bold Asian flavors to keep your mouth watering for more.

Serves 2-3 people

Fish Marinade Ingredients:

• 2 Ahi tuna steaks

• 2 TBS Amino Acids

• 1 tsp low sodium soy sauce

• 1 tsp organic honey

• 1/3 cup chopped scallions

• 1-2 Tbs sesame seeds

• Freshly cracked black pepper

Salad Ingredients:

• Base: Greens of choice (I used leafy greens and broccoli slaw from TJ's)

• 2 heads of bok choy, rinsed and sliced in half

• 1 garlic clove, minced

• 2 TBS ginger pickled beets (I used Farmhouse Organics)

• 1 red bell pepper, chopped

• 2 Tbs raw scallions

• Sesame seeds as desired

• Dressing (I used TJ's cold pressed Carrot Ginger Miso dressing, but oil and lemon juice would work as well)

• Olive oil or avocado oil

Directions:

1. Mix all fish marinade ingredients in a large bowl. Add two ahi tuna steaks to the bowl and allow to marinade 15 minutes on each side in the refrigerator.

2. While fish marinades, drizzle avocado or olive oil in pan and cook minced garlic for 1-2 minutes over medium heat. Add in chopped bok choy and allow to cook for another 5 minutes, until vegetable becomes translucent. Set aside once cooked.

3. Place base of leafy greens into bowl, topping with pickled ginger beets, chopped raw red bell pepper, chopped raw scallions, and bok choy once cooled.

4. Using same pan from earlier, cook fish on medium high heat until cooked to preference. For a more raw center, cook 1-2 minutes on each side. To cook through more thoroughly, cook 2-3 minutes on each side.

5. Slicing across the grain, cut cooked ahi tuna into bite sized slices. Use a very sharp knife for this.

6. Add tuna to salad bowl and top with sesame seeds and dressing of choice.