Yield
Makes 4 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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