What a long weekend here. The first half was “girl” night and Pia, Coco and I order Pizza (albeit gluten free and vegan!) and watched movies and worked on a huge puzzle that now takes up our whole kitchen table. Saturday was all about eating chips and guacamole for dinner (isn’t that kind of tragic?) and drinking wine. Then Pete and I capped off the night by falling asleep by watching our favorite “Real stories of the ER.” Hot night, huh?

Seared Tuna Salad with Chili and Mango Cilantro Ginger Vinaigrette

And then we spent most of Sunday taking family pictures for my new cookbook. Holy cow are my kids not shy. Like they could not get enough of being in front of the camera. Even Coco- who normally hides from everyone wanted to be the center of attention. So we nibbled on all of the random dishes that we were shooting, like chocolate cupcakes and waffles and other sweet stuff. When we were done, I had had so many sweet bites, that I just needed something savory and fresh- so I made this salad. It turned out so pretty, that I had to share it with you!

Seared Tuna Salad with Chili and Mango Cilantro Ginger Vinaigrette

The greens are a delicious combination of bitter and sweet and peppery (and I am even growing the watercress in my own garden right now!) The cilantro and sweet mango with spicy red pepper are a wonderful contrast of flavors and textures and the seared tuna is melt in your mouth good! I think that the dressing is the best part and brings everything together. Enjoy!

Seared Tuna Salad with Chili and Mango Cilantro Ginger Vinaigrette

 

Recipe: Seared Tuna with Chili and Mango Cilantro Ginger Vinaigrette

Ingredients

  • 2 cups frisee
  • 2 cups watercress
  • 1 cup fresh cilantro leaves
  • 1 cup seedless cucumber, shaved into ribbons
  • ½ mango, peeled and thinly sliced
  • 2 green onions, thinly sliced
  • 2 fresno chili, thinly sliced
  • Sesame Seared Tuna
  • 1 pound sashimin grade tuna steaks
  • 2 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • Mango Cilantro Ginger Vinaigrette
  • 2 inches of fresh ginger, peeled and thinly sliced
  • 1 clove garlic
  • 1 red fresno chili, thinly sliced
  • ½ cup loosely packed fresh cilantro
  • ½ cup fresh diced mango
  • 3 tablespoons olive oil
  • 3 tablespoons rice wine vinegar
  • kosher salt to taste

Instructions

  1. In a large bowl, combine the frisee, watercress and cilantro, tossing them together. Top with the cucumber ribbons, mango slices, green onions and fresno chili. Set aside.
  2. Season the tuna with kosher salt and then press the sesame seed in a thick layer into all sides of the piece of fish.
  3. Bring a nonstick pan up to medium-high heat, add the olive oil and sear the tuna, about 30 seconds to 1 minute on each side, depending how cooked through you like it. Cut the tuna into ¼” thick slices and set aside.
  4. For the Vinaigrette, combine all of the ingredients in the jar of a blender and puree on high until smooth. Season to taste with kosher salt and refrigerate until ready to use.
  5. Toss the salad with some of the vinaigrette and mix until well coated. Add the seared tuna and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 2

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Categorized: Fish, Paleo, Recipe Index
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What a long weekend here. The first half was “girl” night and Pia, Coco and I order Pizza (albeit gluten free and vegan!) and watched movies and worked on a huge puzzle that now takes up our whole kitchen table. Saturday was all about eating chips and guacamole for dinner (isn’t that kind of tragic?) and drinking wine. Then Pete and I capped off the night by falling asleep by watching our favorite “Real stories of the ER.” Hot night, huh?

Seared Tuna Salad with Chili and Mango Cilantro Ginger Vinaigrette

And then we spent most of Sunday taking family pictures for my new cookbook. Holy cow are my kids not shy. Like they could not get enough of being in front of the camera. Even Coco- who normally hides from everyone wanted to be the center of attention. So we nibbled on all of the random dishes that we were shooting, like chocolate cupcakes and waffles and other sweet stuff. When we were done, I had had so many sweet bites, that I just needed something savory and fresh- so I made this salad. It turned out so pretty, that I had to share it with you!

Seared Tuna Salad with Chili and Mango Cilantro Ginger Vinaigrette

The greens are a delicious combination of bitter and sweet and peppery (and I am even growing the watercress in my own garden right now!) The cilantro and sweet mango with spicy red pepper are a wonderful contrast of flavors and textures and the seared tuna is melt in your mouth good! I think that the dressing is the best part and brings everything together. Enjoy!

Seared Tuna Salad with Chili and Mango Cilantro Ginger Vinaigrette

 

Recipe: Seared Tuna with Chili and Mango Cilantro Ginger Vinaigrette

Ingredients

  • 2 cups frisee
  • 2 cups watercress
  • 1 cup fresh cilantro leaves
  • 1 cup seedless cucumber, shaved into ribbons
  • ½ mango, peeled and thinly sliced
  • 2 green onions, thinly sliced
  • 2 fresno chili, thinly sliced
  • Sesame Seared Tuna
  • 1 pound sashimin grade tuna steaks
  • 2 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • Mango Cilantro Ginger Vinaigrette
  • 2 inches of fresh ginger, peeled and thinly sliced
  • 1 clove garlic
  • 1 red fresno chili, thinly sliced
  • ½ cup loosely packed fresh cilantro
  • ½ cup fresh diced mango
  • 3 tablespoons olive oil
  • 3 tablespoons rice wine vinegar
  • kosher salt to taste

Instructions

  1. In a large bowl, combine the frisee, watercress and cilantro, tossing them together. Top with the cucumber ribbons, mango slices, green onions and fresno chili. Set aside.
  2. Season the tuna with kosher salt and then press the sesame seed in a thick layer into all sides of the piece of fish.
  3. Bring a nonstick pan up to medium-high heat, add the olive oil and sear the tuna, about 30 seconds to 1 minute on each side, depending how cooked through you like it. Cut the tuna into ¼” thick slices and set aside.
  4. For the Vinaigrette, combine all of the ingredients in the jar of a blender and puree on high until smooth. Season to taste with kosher salt and refrigerate until ready to use.
  5. Toss the salad with some of the vinaigrette and mix until well coated. Add the seared tuna and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)