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Seared Tuna Salad


I always love a good seared tuna with the delicate flesh retain good flavor. This salad recipe doesn’t disappoint with a simply marinade, fast sear flash cooking method, and a light dressing that full you up, but don’t weight you down. It is a great salad for the summer months!

From our kitchen to yours, Bennett


For the marinade
1-10 ounce sashimi grade Ahi tuna steak
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon tamari or coconut aminos
1 tablespoon lemon juice
3 cloves of garlic

For the salad and dressing
1 head read leaf lettuce
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 garlic cloves, minced
Juice from 1 lemon
Sea salt to taste
Cracked pepper to taste


Mix the ingredients for the marinade and place with Tuna steak in the fridge for at least 30 minutes
Clean the lettuce and remove from the core
Dry the lettuce in a salad spinner or pat down with paper towels
Mix the remaining ingredients together to form the dressing
Lightly dress the lettuce and set aside
Sear the tuna on medium heat about 1-2 minute per side and let rest for 5 minutes
Slice the tuna against the grain in about 1/3” slices
Place the lettuce on a large plate and put the tuna slices on the top
Sprinkle some salt and fresh cracked pepper to finish

Serves 4


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