I’m not going to lie, the best part of a salad for me is often the dressing. I make all my own at home because that way I can make as much as I need for whatever I need it for without taking up precious storage space in my fridge. And, most importantly, it tastes better.
This salad was really something I threw together because my sister-in-law was in town visiting and I wanted to make us a healthy dinner.
I had also gotten some fish from Community Seafood and it really needed to be cooked so I decided to make it a seared tuna salad.
The salad was a hit with my sister-in-law and my housemates. All the dressing, fish and veggies got used and we all went to bed with a healthy meal in our bellies.
Adapted from Bon Appetit
- 1 two inch piece ginger, peeled, thinly sliced
- ½ cup olive oil
- ½ Asian pear, cored, cut into large pieces
- 1 1/2 Asian pear, cored and cut into slices
- 2 tablespoons white miso
- 2 teaspoons finely grated lime zest
- 3 tablespoons apple cider vinegar
- 1 head of lettuce
- 3 tomatoes
- 1 pound of Ahi tuna
- Sesame seed mix (black and white sesame seeds, ginger powder and sea salt)
- Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
- Purée Asian pear, vinegar, miso, lime zest, in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
- Cut and wash lettuce and put in a large salad bowl.
- Cut tomatoes into wedges and arrange on top of lettuce.
- Dredge fish in sesame seed mixture. NOTE: the sesame seasoning I used was a gift but it’s from Victoria Gourmet.
- Heat 2 Tablespoons of canola oil over medium high heat in a saute pan. Cook the tuna on each side for 2 minutes or until it is browned on all sides. Cooking time will depend on the thickness of your fillets and what temperature you like your tuna (rare, medium, well).
- Move cooked fish to a cutting board and cut into slices. Arrange the fish on top of the salad and drizzle salad dressing over top.
- To serve toss all the ingredients together and serve on individual plates.