Seared Tuna Salad with Lemon Caper Dressing

Hi guys! Sorry this is so terribly late, I have been having too much fun here in New York!

So last night was the James Beard Awards, and while I did not bring home an award, I did have a great time. Pete and I had so much fun with my agent, my editor, and the lovely Gina of Skinny Taste as well as her book cowriter, (another Heather!) We laughed and drank as much wine as possible. There was some good star ogling as well. And when we were done drinking and laughing and star ogling, Pete and I headed to a late sushi dinner at Morimoto’s- which was just a few blocks away. I literally STUFFED myself with sushi and came home and passed out. Today we slept in, had an awesome lunch that included French fries (they were documented on instagram- they are literally the best ever) went shopping (good stuff!) and now are finally back to be lazy and work and pack before a work dinner tonight. This time tomorrow I will be picking my kids up from school in Seattle.

And by the way, speaking of late night sushi dinners, ordering huge French fries and getting home to Seattle- I feel that I am going to have to get back on the healthy bandwagon once I am home. I guess that is why I was inspired to share this particular recipe with you. It is actually one that I created and ate back when Pete and I were on the Whole30 program. It’s just a super flavorful, lean dish packed with protein and the most delicious dressing. You could eat this for lunch, a light dinner or serve it as an appetizer for a party. If the rawness of the fish freaks you out, you can feel free to cook it through, but trust me, the super rare tuna (when its good quality) is fantastic!

Seared Tuna Salad with Lemon Caper Dressing

Seared Tuna Salad with Lemon Caper Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Seared Tuna Salad
  • 1 pound sashimi grade tuna steaks
  • 3 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • Six cups baby arugula
  • Lemon Caper Dressing
  • 1 large shallot, minced
  • 3 tablespoons lemon juice (plus the zest of 2 lemons)
  • 3 tablespoons olive oil
  • 1 fresno chili, thinly sliced
  • 1 tablespoon capers
  • 2 tablespoons minced chives
  • kosher salt
Instructions
  1. Season the tuna with kosher salt and then press the sesame seeds in a thin layer onto all sides of the piece of fish.
  2. Bring a seasoned pan (I used cast iron) 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.
  3. Make a bed of arugula on a platter and then arrange the seared tuna over the top of the arugula.
  4. In a small bowl combine all of the ingredients for the Lemon Caper Dressing and season it to taste with kosher salt. Spoon the dressing generously over the fish and salad and serve immediately.

 

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Categorized: Appetizers, Dinner, Fish, Paleo, Recipe Index, Salad
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Seared Tuna Salad with Lemon Caper Dressing

Hi guys! Sorry this is so terribly late, I have been having too much fun here in New York!

So last night was the James Beard Awards, and while I did not bring home an award, I did have a great time. Pete and I had so much fun with my agent, my editor, and the lovely Gina of Skinny Taste as well as her book cowriter, (another Heather!) We laughed and drank as much wine as possible. There was some good star ogling as well. And when we were done drinking and laughing and star ogling, Pete and I headed to a late sushi dinner at Morimoto’s- which was just a few blocks away. I literally STUFFED myself with sushi and came home and passed out. Today we slept in, had an awesome lunch that included French fries (they were documented on instagram- they are literally the best ever) went shopping (good stuff!) and now are finally back to be lazy and work and pack before a work dinner tonight. This time tomorrow I will be picking my kids up from school in Seattle.

And by the way, speaking of late night sushi dinners, ordering huge French fries and getting home to Seattle- I feel that I am going to have to get back on the healthy bandwagon once I am home. I guess that is why I was inspired to share this particular recipe with you. It is actually one that I created and ate back when Pete and I were on the Whole30 program. It’s just a super flavorful, lean dish packed with protein and the most delicious dressing. You could eat this for lunch, a light dinner or serve it as an appetizer for a party. If the rawness of the fish freaks you out, you can feel free to cook it through, but trust me, the super rare tuna (when its good quality) is fantastic!

Seared Tuna Salad with Lemon Caper Dressing

Seared Tuna Salad with Lemon Caper Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Seared Tuna Salad
  • 1 pound sashimi grade tuna steaks
  • 3 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • Six cups baby arugula
  • Lemon Caper Dressing
  • 1 large shallot, minced
  • 3 tablespoons lemon juice (plus the zest of 2 lemons)
  • 3 tablespoons olive oil
  • 1 fresno chili, thinly sliced
  • 1 tablespoon capers
  • 2 tablespoons minced chives
  • kosher salt
Instructions
  1. Season the tuna with kosher salt and then press the sesame seeds in a thin layer onto all sides of the piece of fish.
  2. Bring a seasoned pan (I used cast iron) 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.
  3. Make a bed of arugula on a platter and then arrange the seared tuna over the top of the arugula.
  4. In a small bowl combine all of the ingredients for the Lemon Caper Dressing and season it to taste with kosher salt. Spoon the dressing generously over the fish and salad and serve immediately.

 

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