Seared Tuna Salad with Coconut Lime Dressing and Spiced Tortilla Croutons
You can make any or all components of this salad: it’s really four recipes in one. For example, use the tortilla chips on soup, the tuna with a tomato topping, the dressing on any mixed green salad, and the lettuce mixture with any dressing.
- Yield:
4 Servings
- Cuisine:
Mexican
- Course:
Salad
Ingredients
- 4 6-inch Corn tortillas
- 1 tsp Canola oil, + 2 tbsp
- 3/4 tsp Cumin
- 1/8-1/4 tsp Ground cayenne
- 1/2 tsp Salt
- 1 1/2 lb Tuna steak
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup Coconut milk
- 1/4 cup Lime juice
- 2 tsp Fish sauce
- 2 tsp Brown sugar
- 2 tsp Sesame oil
- 8 cups Mixed field greens
- 1 1/2 cup Cherry tomatoes, halved (if large)
- 3 Scallions, cut in 1
- 1 large Avocado, cut in thin strips
Directions
- Cut the tortillas into thin strips and toss with oil (about 2 tablespoons) in a large nonstick skillet over medium high heat.
- Combine the cumin, cayenne and salt and toss with the strips. Stirring occasionally, until browned, about 5 minutes. Transfer to a plate to cool.
- Sprinkle the tuna with the salt and pepper and cook in the same skillet for 3-4 minutes per side, or to desired degree of doneness. Cut into thin strips.
- Whisk together the dressing ingredients (black pepper, coconut milk, lime juice, fish sauce, brown sugar, sesame oil). Toss 1/2 cup of the dressing with the greens, tomatoes and scallions. Divide among four plates and top with the tuna, avocado, and tortilla croutons. Drizzle a little of the remaining dressing over the pieces of tuna.