Ahi Tuna Salad


½ cup white balsamic vinegar
¼ cup water
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 cup extra virgin olive oil
Salt and black pepper, to taste
2 (8 ounce) ahi tuna steaks
1 red pepper
1 red onion
1 bunch of arugula
2 cups of fresh spinach
20 grape tomatoes


Combine first four ingredients in a jar with a lid and shake vigorously. Add olive oil and shake again. Divide mixture in half, reserving half to use as salad dressing later.
Pour remaining half over tuna steaks and marinade for one hour. Sprinkle salt and black pepper on tuna steaks. In a hot skillet, sear tuna steaks for 2-3 minutes on each side.
While tuna cooks, combine arugula and spinach in large, shallow serving bowl or platter. Slice red pepper and onion, place on top of arugula/spinach mixture. Sprinkle tomatoes on top. Cut cooked tuna into chunks and place on top of salad.
Serve immediately, with reserved salad dressing.


This is not your mother’s tuna salad! A twist on tradition, this recipe uses seared ahi tuna steak and fresh greens to make a delectable salad worthy of a luncheon for guests or dinner with your family.


Serves 4


Friday, July 20, 2012 - 8:24am


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