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From Our Kitchen

Seared Tuna with Pineapple, Cashews, and Citrus Ginger Viniagrette

Ahi Tuna
2  pounds tuna, ahi
1/4  cup  olive oil
2  tablespoons  salt
1  tablespoon  black pepper

Salad Toppings
1  each pineapple — diced
1/2  each onion, red — sliced thinly
1  pint tomatoes, cherry — halved
2  cups cashews, dry-roasted, salted — lightly chopped

1/2  pound  lettuce, spring mix
1/2  pound  spinach, fresh

Citrus Ginger Vinaigrette
1  each lemon — juice
1  each lime — juice
1  each orange — juice
1/4  cup brown sugar
1/4  cup vinegar, rice wine
1  tablespoon Garlic — chopped
1  ounce ginger, fresh
3/4  cup canola oil
1/4  cup olive oil
1  tablespoon salt
1/2  tablespoon black pepper

1/2  bunch cilantro — chopped

Rub tuna with oil and season with salt and pepper.  Sear in a hot skillet for 30-45 seconds each side for medium rare. Allow to cool, slice, and set off to the side. Prepare salad ingredients as stated, set aside for building. Combine lemon, lime, orange, rice wine vinegar, garlic, and brown sugar in a food processor or blender.  Slowly drizzle in the olive and canola oils to form a vinaigrette.  Season with salt and pepper, and get ready to build your salads.

Combine the lettuces with the salad toppings (reserve a 1/4 cup of cashews if you would like to sprinkle on top) and make sure they are tossed together. Dress lightly with the vinaigrette.  Plate your salads, and top each one with 4 oz. of sliced Ahi.  Garnish with chopped cilantro and reserved chopped cashews.