Seared-Tuna Salad with Coconut-Lime Dressing

Coastal Living
Makes 4 servings


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4 (6-inch) corn tortillas, cut into thin strips
1 tablespoon plus 1 teaspoon canola oil, divided
3/4 teaspoon ground cumin
1 teaspoon salt, divided
1/4 teaspoon ground red pepper
1 (1 1/2-pound) tuna steak
1/4 teaspoon freshly ground black pepper
1/2 cup coconut milk
1/4 cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons brown sugar
2 teaspoons sesame oil
8 cups mixed salad greens
1 1/2 cups cherry tomatoes, halved
3 green onions, chopped
1 avocado, sliced


Combine tortilla strips, 1 teaspoon canola oil, cumin, 1/2 teaspoon salt, and red pepper in a small bowl, tossing well to coat. Heat remaining 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add the tortilla strips; cook 5 minutes or until golden, stirring often. Remove and set aside.

Sprinkle tuna with black pepper and remaining 1/2 teaspoon salt. Cook in the skillet over medium-high heat 3 to 4 minutes per side or to desired degree of doneness. Cut into thin strips.

Combine coconut milk and next 4 ingredients in a small bowl with a wire whisk. Combine greens, tomatoes, and green onion in a large serving bowl. Add 1/2 cup dressing; toss well to coat. Divide salad evenly among 4 serving plates and top evenly with tuna, avocado, and tortilla croutons. Serve with remaining dressing, if desired.

Wine note: Pour a German Riesling, such as the 2004 Joh. Jos. Prüm "Wehlener Sonnenuhr" Riesling Kabinett.

Created date

June 2006