Ingredients
- Tortilla croutons:
- 4 6-inch corn tortillas
- 1 teaspoon plus 2 tablespoons canola oil
- 3/4 teaspoon cumin
- 1/8-1/4 teaspoon ground cayenne
- 1/2 teaspoon salt
Tuna:- 1 1/2 pound tuna steak
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:- 1/2 cup coconut milk
- 1/4 cup lime juice
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil
Salad:- 8 cups mixed field greens
- 1 1/2 cup cherry tomatoes, halved (if large)
- 3 scallions, cut in 1-inch pieces
- 1 large avocado, cut in thin strips
Seared Tuna Salad with Coconut Lime Dressing and Spiced Tortilla Croutons
Meal: Appetizer
Cuisine: American
Ingredient: Seafood
Season: Summer
Contributor: David Bonom and Marge Perry
Directions
Serves 4
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…
- Cut the tortillas into thin strips and toss with the oil. Combine the cumin, cayenne and salt and toss with the strips.
- Heat the 2 tablespoons of oil in a large nonstick skillet over medium high. Add the tortilla strips and cook,. 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. 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.
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