Spinach Salad With Ahi Tuna Recipes

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

SPINACH SALAD WITH AHI TUNA

Steps:

• 1. In one bowl whisk the ingredients together for the sesame -ginger sauce. In another bowl whisk the ingredients for the mustard vinaigrette together. Set aside.
• 2. Rub the tuna with sesame oil. Season with salt and pepper. Sear on all sides until reached desired doneness. Slice across the grain.
• 3. Toss the spinach with the mustard vinaigrette. Plate one cup spinach on each plate. Top with Tuna. Drizzle the sesame ginger sauce over each steaks and top with scallions.

SESAME SEARED TUNA WITH GARLICKY WILTED SPINACH

Steps:

• Bring water to boil add pinch of kosher salt and add rice, reduce to simmer and cook about 20 mins.
• Alternately add water, salt and rice to rice cooker and turn on.
• Spread out sesame seed on a dinner plate or shallow pan.
• Slather both sides of the tuna with hoisin sauce.
• Roll tuna in sesame seeds.
• In large frying pan (I use cast iron) heat peanut oil to almost smoking.
• Add tuna and cook 2-4 mins on all sides, or until done to your likeness (I like rare in middle).
• In another large skillet or pot over medium heat add sesame oil and garlic, cook 30 seconds.
• Add spinach in batches, lifting up from undersides and flipping over to wilt, approx 2 mins.
• Sprinkle with salt and place on serving platter.
• Top with seared tuna. Garnish with scallions.

SEARED TUNA STEAK OVER A WILTED SPINACH SALAD

Steps:

• Make Balsamic Vinaigrette: In large bowl, mix together all ingredients except oils. Slowly whisk in oils until emulsified. Adjust seasoning and set aside or store in refrigerator until needed. Season tuna steaks with salt and pepper on both sides. Heat large saute pan over high heat. Add canola oil to hot pan. When oil reaches smoking point, carefully place tuna in oil. Cook tuna 2-3 minutes per side. Carefully flip once with spatula. In separate small saute pan, heat balsamic vinaigrette until it just begins to bubble. Add bacon and pine nuts and return to a light simmer. Pour hot dressing over spinach and tomatoes and mix well. Divide spinach salad onto individual plates. Place tuna steak on salad. Serve immediately.

GREEK SPINACH SALAD WITH TUNA

Steps:

• Place spinach on large serving platter or divide evenly among four salad plates; set aside.
• Combine tomatoes, peppers, cucumbers, onions and tuna in medium bowl. Add dressing; toss to coat.
• Spoon over spinach; sprinkle with cheese.

DEE'S GRILLED TUNA WITH GREENS

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

GRILLED TUNA ON SPINACH SALAD

Steps:

• For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
• Rub spice mixture on both sides of tuna steaks.
• Heat grill to medium heat.
• Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
• Remove from grill.
• For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
• Add spinach, cucumber and radishes.
• Toss to coat.
• Cut fish into 1/2 inch slices.
• Arrange spinach salad on four dishes and top with fish.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

BABY SPINACH SALAD WITH TUNA

Steps:

• In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight.
• Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1

Steps:

• Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
• Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
• Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
• Slice red onion pieces in half and separate. Put to side.
• Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
• Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
• Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
• Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.

AHI TUNA WINTER SALAD WITH CREAMY BALSAMIC DRESSING (DF, GF)

Steps:

• Begin by roasting the potatoes, if you are using the Little Potato Company Oven-Ready creamer potatoes, simply follow the package instructions. If not, pre-heat the oven to 450 degrees and toss 1 1½ cups of small creamer potatoes in a bowl with 1 teaspoon of dried parsley, ½ teaspoon garlic powder, ¼ tsp salt, ¼ tsp pepper, and 1 teaspoon of olive oil.
• Roast potatoes on a baking sheet in the oven for 30-35 minutes, until fork tender.
• Remove potatoes from oven and set aside to cool.
• Next, prepare the dressing by adding all of the dressing ingredients to a small blender or food processor and blend until smooth and emulsified (about 20-30 seconds), set aside.
• Heat a pan over medium-high heat and add in the olive oil, season the tuna with the salt and pepper and once the pan is hot, add to the pan and sear for 1 minute on each side, then another 10 seconds on the edges.
• Remove from the pan and slice the tuna into strips.
• Lastly, assemble the salad. To a large serving bowl add the spinach, and layer on the tomatoes, fennel, red onion, roasted potatoes (cut in halves), the sliced seared tuna, and drizzle with the dressing.
• Toss with the dressing and divide the salad between two plates.
• Enjoy!

GRILLED SESAME ROLLED AHI-TUNA ON A BED OF SPINACH

Steps:

• In a zip lock baggie, marinate tuna steaks for ½ hour. In a small bowl whisk the rice wine vinegar and wasabi powder together. Add the ginger, cucumber, onion and roasted pepper. Add a touch of salt and pepper, toss and set aside at room temperature. Heat gas grill to a medium high heat or charcoals should be medium ash in color. Brush each steak with olive oil so it will not stick to the grill, and then roll the sides of steaks only, in sesame seeds. Grill steaks to your desired taste, for medium rare, 4 minutes per side. Meanwhile in a 10 inch skillet heat to a medium high heat and add one tablespoon of olive oil. Add the spinach leaves and lemon juice and toss for 2 minutes until spinach is limp. Do not over cook. Divide the spinach on to four plates, top with ahi-tuna steak and then ginger salsa.

SPICY SEARED AHI TUNA SALAD WITH SESAME GINGER DRESSING

Steps:

• Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it's well coated. Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds. Pulling it all together: Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.