Seared-Tuna Salad with Coconut-Lime Dressing



Makes 4 servings

Recipe from

Coastal Living


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.

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note