Seared Tuna Steak, Mixed Greens, and Lemon Mint Dressing: with Photos


This is a really fresh, tasty and totally healthy salad.  Nice and summery, but great in any season.

My major tip for this meal would be to start talking to the people that work at the seafood counter. I ask them stuff all the time because a lot of the things they have look pretty intimidating.  If you don’t know how to cook scallops, or crab legs, or whatever, the fish monger will be able to help.

Also, I encourage you to tweak things.  The only times I actually measure is when baking.  Other than that I eye it out, guess, taste test, and adjust.

Ingredients

Dressing

  • 3/4 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • about 10-15 mint leaves
  • 1 tbsp small capers
  • 5 shakes worcestershire
  • 1 tbsp juice from olive jar
  • 1 dash ginger
  • 5 dashes chili powder
  • pepper, to taste

Tuna Marinade

  • 2 tbsp olive oil
  • few shakes dried parsley
  • 1 chopped garlic clove, or 1 tsp jarred
  • few shakes lemon pepper

Rest

  • Tuna steaks, ahi, sushi grade, 1/person
  • Mixed greens, judge per person
  • 1 tomato, diced
  • 1 large, or 2 small, orange bell peppers, thinly sliced
  • Palmful of olives, roughly chopped

Tools

  • Griddle, or frying pan
  • Blender

Mix together the ingredients for the marinade and coat tuna. Place in fridge while you make the rest of the meal.

 

Slice and chop your veggies.

 

An easy way to dice tomatoes is to chop off the top, and make slices straight down, not cutting all the way through.

Then do it in the other direction.

Then turn on side and chop.

Add all veggies, and mixed greens to a large ziplock bag and put in freezer to cool.

Add dressing ingredients to blender and blend.  Make sure you taste this and add more oil it it is too tart, or more lemon if too oily. If you think it can handle more mint add that too.  Make it yours. No matter how you tweak this the color of the dressing will be almost a lime to chartreuse green, and look great on the fish.

Turn your stove to med/hi, and heat griddle.  Begin to cook fish about 7 minutes each side.

Let fish rest until you are ready to flip.  Then transfer to plate or plastic cutting board.  Let sit a few minutes then slice fish.

Get out your bag of salad and pour a little of the dressing into bag. About 1/4 cup, depending on how many people you have.  Seal bag and shake about to distribute dressing and mix salad.

Plate salad, top with fish, and drizzle dressing over fish.

Yum!

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4 responses to “Seared Tuna Steak, Mixed Greens, and Lemon Mint Dressing: with Photos

  1. I”m not a big fan of the seared tuna steak. I dunno…the pinkness or something always freaked me out a little even though I’m a sushi monster. But this looks very good.

    I definitely WILL try out this dressing. I always make the ol’ standby: garlic, salt, pepper, honey mustard, lemon juice, balsamic and extra virgin. Sometimes I substitute red wine for the vinegar and throw in a little mustard seed. But I often wish I had something else in my repertoire that was as tasty…and this mint dressing looks like my JAM.

  2. You could cook the tuna longer and maybe you’d like it. About 10 mins each side should do it. Just cut it open to make sure the pink is gone.

    I think a lot of ppl get freaked by the pink, but it’d be a shame to not get to enjoy a good tuna steak 🙂
    Very much appreciate your comment!

  3. i love the fact that it’s pink inside, it gives it such an awesome texture, i almost feel like cooking it out fully would be a disservice to the fish and the dressing

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