Seared Tuna Salad

1 lb. Sushi grade Tuna

1 Head Romaine Lettuce chopped

¼ Pink Grapefruit peeled and cut into sections

1-2 thin slices red onion

½ Avocado

½ tsp. Sea Salt

1 tsp. Fresh lime juice

Ginger Wasabi Dressing

1/3 cup soy sauce

1 tsp. grated ginger

1 Tbsp. Honey

2 Tbsp Sesame oil

1 tsp. Wasabi paste

½ tsp. Chinese Five Spice

This recipe yields 1 serving.

Heat grill pan over medium-high heat. Season tuna with sea salt and lime juice. Make sure the grill pan is nice and hot. Spray the grill pan with non-stick cooking spray. I use olive oil cooking spray. You want to sear the tuna which means you only want to cook the surface of the meat and form a nice crust on the outside. You want to maintain the reddish pink color on the inside of the fish. Grill the tuna for about 1- 2 minutes on all sides. Remove the fish and allow it to sit on a cool plate to make sure the cooking process is slowed down. In a bowl combine soy sauce, ginger, honey, sesame oil, Wasabi, and Chinese Five Spice. Whisk together with a fork. Arrange lettuce, grapefruit, onions and avocado on a plate. Cut tuna into chunks or slice into 1 inch slices and place on top of the salad. Pour on the dressing and enjoy!

Tip: You can cut up as much vegetables and fruit as you’d like and store them for later use. I like to chop my lettuce heads and store them in a paper towel lined ziploc bag.

Here‘s how I store my extra veggies and tuna. One tuna fillet made about 3 salads.

Heads up!! Do not rinse the lettuce before storing it. You should only rinse right before you use it. This will help to keep the lettuce fresher longer.

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