Seared Tuna Spring Salad

  • 12 oz. quick frozen ahi tuna (get high quality, frozen on the boat fish)
  • 1 tsp. spicy seasoning of your choice (I used Penzeys Bangkok Blend)
  • 1 tsp. sesame oil
  • 6 oz. fresh asparagus, cut into bite-sized pieces
  • 6 oz. fresh spinach, coarsely chopped
  • 6 oz. pea vine, coarsely chopped
  • 2 green onions, sliced fine
  • 2-3 red mini sweet peppers, sliced into rings
  • 3 T. mayonnaise
  • 2 tsp. rice vinegar
  • 1-2 tsp. sriracha, according to tastes
  • 2 tsp. black sesame seeds

Prepare the fish by rubbing the flat sides of the frozen tuna with the seasoning. Heat the sesame oil over medium-high heat in a skillet and place the pieces of tuna into the hot oil. Allow the fish to sear for 2-3 minutes per side and then remove to a cutting board to rest (you can cook the fish more, but I love raw tuna with just a tiny edge of seared flesh surrounding it). Add the asparagus to the skillet and stir-fry for 5 minutes or until crisp-tender. Remove from the heat.

On two large serving plates, arrange the spinach, pea vine, green onions, sweet peppers, and cooked asparagus. Slice the tuna to your desired thickness and arrange over the top of the greens.

Combine the mayonnaise, vinegar, and sriracha in a small resealable jar and shake vigorously to combine. Drizzle the resulting dressing generously over the salad and sprinkle with sesame seeds before serving.

  • Yields: 2 servings
  • Preparation Time: 15 minutes
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