Week 3 of my cleanse has me down to 50% raw fruits and vegetables (from 70% last week), which means more fish, rice, and quinoa this week! Tonight, I'm going with fish - fresh ahi from the farmers' market.
When JR first saw the salad, he didn't think it would fill him up. Turned out he wasn't even able to finish it!
Seared Tuna Salad with Avocado Vinaigrette
Serves 2
Vinaigrette:
1/4 ripe avocado
2 Tbsp. red onion, minced
1-2 Tbsp. lime juice (to taste)
3 Tbsp. olive oil
salt & freshly ground black pepper
Salad:
1/4 - 1/2 pound ahi tuna, seared
15 oz. can black beans, rinsed and drained
remaining 3/4 avocado, sliced
2 tomatoes, chopped
lettuce, chopped
Whisk vinaigrette ingredients in a small bowl. Set aside while you chop veggies and sear tuna. Toss lettuce, tomatoes, black beans, and vinaigrette in a large bowl until dressing is well distributed. Scoop onto plates. Top with seared tuna and avocado slices. Enjoy!
I love seared tuna salads. I often add some sesame seeds and poppy seeds as an outer layer before searing. They give the tuna a handsome black-and-white exterior and add a bit of texture.
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