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
INGREDIENTS
- 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
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.
