Ahi Tuna Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tuna

  Fish, fresh, skipjack, raw

  454g

• Sesame seeds

  Seeds, whole, dried

  ⅛ cup or 18g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Red cabbage

  Red, raw

  1 cup, chopped or 89g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Wonton wrappers

  (includes egg roll wrappers)

  3 wrapper, eggroll or 96g

• Carrots

  Raw

  ½ medium or 31g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

Directions

1. In a Magic Bullet, blender or food processor, blend ingredients for dressing. Set aside. If you don't have carrot or celery, you can just mix sesame oil, rice vinegar, honey, ginger and soy sauce together but it won't be as authentic as real sushi-style dressing. It will still taste great though!
2. Meanwhile, prepare veggies for the salad and divide evenly among four large salad bowls. Season tuna with salt and pepper before coating in sesame seeds.
3. Add olive oil to a large frying pan over high heat. Wait until oil is smoking, then add tuna steaks, searing for 30 seconds per side. Remove from heat and slice with a sharp knife, adding half of each steak to each salad.
4. Garnish each salad with sesame seeds and wonton strips, then add dressing. Serve and enjoy!
5. Recipe by: Taylor Stinson (source: https://thegirlonbloor.com/ahi-tuna-salad/)