Ahi! Seared Ahi Tuna and Cucumber Salad with Tamari Vinaigrette

August 5, 2011

A h i !

It’s what’s for dinner. At least at my house!

This was some of the most incredible looking ahi I’ve seen. Raw, sashimi grade (meaning it’s edible raw), lightly seasoned, FRESH, and melty-in-your-mouth wonderful. A powerhouse of a protein food, too.

With a meat like this, the light powder of sea salt and freshly ground pepper bring out the flavor without overwhelming it’s taste. Naturally Paleo, gluten free and dairy free.

Try out this simple dish when you’re in a time crunch or just craving something super fresh. Fast and simple. And customizable, allowing for many variations without much work.

What could be better than that?

Seared Ahi Tuna and Cucumber Salad with Tamari Vinaigrette

[simple. satisfying. healthful.]

Serves 4

1 medium Arabic cucumber, halved and sliced thinly into half rounds (about 2/3 cup, may vary)
3 tbsp dried seaweed, such as Wakame (optional)
2 tbsp Tamari (reduced sodium, gluten-free soy sauce)
2 tbsp rice vinegar
4 tbsp extra virgin olive oil
1 pound FRESH Sashimi grade ahi tuna steak*
sea salt and freshly ground pepper for dusting each side of tuna
4 (or so) cups mixed greens

In a large bowl place the cucumber, seaweed (if using), Tamari, vinegar, and olive oil, mixing gently to combine and coat all. Set aside.

Heat a greased sautee pan on high and lightly dust one side of the tuna steak. Place the tuna, seasoned side down, in the pan. Season the top of the tuna and reduce heat to medium. Cook for 1 minute each side. Remove from heat and carefully slice tuna against the grain in 1/2 to 1 inch (thin) strips.

Place one cup mixed greens on a plate, top with a few pieces of sliced ahi, and cucumber tamari vinaigrette.

*If you cannot find/get Sashimi grade tuna, please cook for fish all the way through!

For some fun variations, replace the seaweed with goat cheese. Chose a different type of fish and get creative with adding in sesame seeds and a tablespoon of tahini. Be creative.