Seared Tuna Poke Salad
Makes 4 servings
Prep time: 10 min
Cook time: 3-5 min
reprinted with permission from The Complete Salad Cookbook
Why This Recipe Works:
We were inspired by poke, a Hawaiian dish of superfresh, raw tuna, to make a salad featuring the fish. We seared the tuna to give it a crisp, browned exterior and deeper flavor and added delicate baby greens enlivened with finely chopped sweet onion. We also paired the tuna with the floral sweetness of fresh mango and the creaminess of ripe avocado and tossed the salad with a dressing of soy sauce, honey, and ginger. Most cooked proteins need time to rest before they are sliced, but cutting the tuna immediately prevented carryover cooking and maintained our preferred rare to medium-rare doneness. For tuna steaks cooked to medium, increase the cooking time in step 1 to about 4 minutes per side. Note that this recipe uses unseasoned rice vinegar; we don’t recommend using seasoned rice vinegar in its place.
Ingredients
4 (4- to 6‑ounce) tuna steaks, 1 inch thick
1/2 teaspoon table salt
1/2 teaspoon pepper
2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
4 teaspoons grated fresh ginger
2 teaspoons honey
10 ounces (10 cups) mesclun
1 onion, chopped fine
1 mango, peeled and sliced thin
1 ripe avocado, sliced thin
Instructions
1. Pat tuna dry with paper towels; sprinkle with salt and pepper. Heat 2 teaspoons oil in 12‑inch nonstick skillet over medium-high heat until just smoking. Add tuna and cook until opaque at perimeter and translucent red at center when checked with tip of paring knife and registering 110 degrees (for rare), 1 to 2 minutes per side. Transfer to cutting board and immediately cut into 1‑inch pieces; set aside until ready to serve.
2 Whisk vinegar, soy sauce, ginger, and honey together in bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup oil until emulsified. Toss mesclun and onion with half of vinaigrette to coat, then season with salt and pepper to taste. Divide among individual plates. Serve, topping individual portions with tuna, mango, and avocado. Drizzle with remaining vinaigrette. Serve.
Nutrition Facts
For one serving = 350 calories, 15 g fat, 2.5 g saturated fat, 19 g carbohydrates, 5 g sugar, 30 g protein, 4 g fiber, 810 mg sodium, 6 Green, 5 Blue, 5 Purple WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
