Cooking / Mains / Salads/Soups

Seared Tuna Salad

I didn’t get home on Wednesday til 8:30 (and my beau didn’t make it til about 9.  Even though I had taken out tuna steaks, I was seriously debating just doing take out or freezer meatballs.  But then I realized, the meal I had planned would take way less time than either of those options.  In fact, by the time Albert had walked in the door, I had settled a bit (dropped my bag, checked my email), unloaded the dishwasher, and prepared the entire meal.  Moral of the story: when tired and in a time crunch, make seared tuna. (Note: it’s not like good tuna is something you cheaply just stumble across so this is good when you expect to be pressed for time – like an insane work week – and can take some out of the freezer in the morning.)

seared tuna salad2

I started by marinating two tuna steaks.  I got mine frozen at Trader Joe’s – they were actually gorgeous and a great price.  I stuck them in a gallon size ziplock with olive oil, soy sauce, sriracha, and honey.  I set the tuna to the side to soak up that tasty (and eeeeasy) sauce while I quickly prepared the salad that would serve as a base.

seared tuna salad1

For the salad I used mixed greens, shredded purple cabbage, chopped cucumber, chopped bell pepper, crumbled blue cheese, diced avocado, and sesame seeds.

seared tuna salad4

When it’s time to serve, throw the tuna in a cast iron skillet, pouring the extra sauce on top and sprinkling on some more sesame seeds.  Sear for 1-2 minutes per side.  DONE.  This creamy miso dressing I found at Whole Foods really seals the deal on this one.  If you can find it, use it.

seared tuna salad5

And there you have it – a crazy simple and utterly delicious meal that’s done in about 10 minutes.  (PS – I served some dumplings from the Trader Joe’s frozen section as an appetizer and overall everyone in our house was very happy with the complete meal.)

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