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Seared Tuna Salad With Wasabi Orange Vinaigrette, Thm Deep S

In a shallow dish, combine the soy sauce, garlic, and ginger with the tuna and marinate it on the counter for 7-10 minutes. While that's happening, chop all the ingredients for the salad and add them to 2 medium bowls. Heat a large cast iron skillet over medium-high heat. Add the tuna and sear 1-2 minutes on each side (top, bottom, and sides also). Remove it from the pan, slice into 1/2 in slices . . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

for the salad:

1 lb sushi grade ahi tuna

2 tbsp gluten free soy sauce

1/2 in piece of ginger, grated

2 large cloves garlic, grated

4 - 7 large leaves romaine lettuce, torn

1/2 hothouse cucumbers, julienned

small carrot, peeled and julienned

2 radishes, thinly sliced

2 scallions, thinly sliced

1 small red bell pepper, thinly sliced

1 avocado, thinly sliced

for the vinaigrette:

2 heaping tsp no-sugar orange marmalade, such as polaner's all fruit

1 .5 tbsp rice wine vinegar

1 - 2 pea-sized dots of wasabi paste (the kind you get on a sushi plate-the green stuff. you can ask the sushi chefs at your groce

2 - 3 tbsp evoo

salt and pepper

Preparation

1In a shallow dish, combine the soy sauce, garlic, and ginger with the tuna and marinate it on the counter for 7-10 minutes.

2While that's happening, chop all the ingredients for the salad and add them to 2 medium bowls.

3Heat a large cast iron skillet over medium-high heat. Add the tuna and sear 1-2 minutes on each side (top, bottom, and sides also). Remove it from the pan, slice into 1/2 in slices and cube into large chunks. Add it to the salads.

4In a small bowl, whisk together all the ingredients for the dressing and divide it evenly over each salad. Toss to combine.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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