seared tuna & avocado romaine salad

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, spa food, vegetarian on 01.30.12 at 10:07 pm

consider this your little tropical culinary oasis. seared yellowfin tuna. fresh avocado. vibrant greens. and a hint of lemon. <queue hula dance music now>

infusing a little tropical flavour into your cooking is a lot easier than you might think…

prep veggies:
– 1 bunch of organic romaine hearts (separated into individual leaves)
– 1/2 cup english cucumber (diced)
– 1 haas avocado (peeled, pitted, sliced)
– 3-4 unsalted cashews (crumbled)
– 1/2 lemon

the yellowfin:
– heat up 2 tsp of extra-virgin olive oil in large saucepan on medium heat
– brown 1 large shallot (peeled, rough chop) or 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 1/2 tsp fennel seed and brown w/ shallots/onions until fennel is toasted
– add 1 fillet of fresh yellowfin tuna to pan
– season fillet w/ ground black peppercorns
– sear tuna fillet to your preference
– remove from heat & allow to cool. cut seared tuna fillet into long slices.

food styling:
– plate a bed of organic romaine leaves
– add cucumber & avocado pieces
– fan out seared tuna slices on greens
– squeeze fresh lemon juice over tuna & avocado (instead of salad dressing)
– garnish w/ crumbled cashews
– season w/ ground black peppercorns
– pairs nicely w/ your fave cold sake or elderflower water

  1. This recipe looks delicious and healthy too! I am glad I found your blog.


  2. Sounds amazing! Thanks for the recipe:)



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