Grilled Ahi Tuna Steak Salad

 2 large tuna steaks, a quarter of a pound each

1/4 cup soy sauce

1 teaspoon sesame oil

8 cups fresh spinach leaves

1/2 mini red potatoes, quartered

1 ripe avocado, peeled, pitted and sliced

1/2 cucumber, thinly sliced

1 roma tomato, sliced

1 cup green beans, trimmed 


Dressing:

1/2 cup Greek yogurt

1/4 cup balsamic vinegar

1 tablespoon honey

1 tablespoon extra virgin olive oil

1/4 teaspoon each salt and pepper

Add all the ingredients into a small bowl or mason jar and whisk  or shake to combine.  Refrigerate until using.


Marinate the ahi tuna by combining soy sauce and sesame oil into a large bowl.  Place the tuna steaks in the marinade and cover.  Refrigerate for an hour.

Heat a large grill pan on high heat.  Spray with non-stick cooking spray.  Sear tuna for approximately 2 minutes.  Flip and sear the other side for 2 more minutes.  Take ahi off the pan and place onto a plate to cool.

Wash red potatoes and quarter them.  Bring a medium sized saucepan of water to a boil.  Add quartered potatoes and cook until fork tender.  About 7-8 minutes.

In the last 2 minutes of cooking, add the green beans to the pan and blanche them.  Drain potatoes and green beens and rinse with cold water to stop the cooking process.

Arrange spinach on a plate and top with cooled potatoes, green beans, avocado slices, cucumber slices and tomatoes.

Slice ahi tuna against the grain into thin slices.  Drizzle dressing on top. 


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