Seared Tuna Salad with Coconut Lime Dressing and Spiced Tortilla Croutons

By Marge Perry & David Bonom
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.
  • Course: Salad


  • Avocado
  • black pepper
  • brown sugar
  • Canola Oil
  • Cherry tomatoes
  • coconut milk
  • Corn tortillas
  • Cumin
  • fish sauce
  • Ground cayenne
  • Lime juice
  • Mixed field greens
  • Salt
  • scallions
  • Sesame Oil
  • Tuna steak


  1. Cut the tortillas into thin strips and toss with oil (about 2 tablespoons) in a large nonstick skillet over medium high heat.
  2. Combine the cumin, cayenne and salt and toss with the strips. Stirring occasionally, until browned, about 5 minutes. Transfer to a plate to cool.
  3. 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.
  4. 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.