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Grilled ahi tuna salad with a creamy vinaigrette

I've heard it might reach seventy degrees this week. People are giddy with excitement. People are saying things like, “that’s incredible” and “oh, I can’t wait.” I have to laugh at our extreme enthusiasm, passion even, about a bit of warmth. It is interesting how it takes a really long cold winter to appreciate the spring so much more. All of this warmth has inspired some delicious spring meals. This dish is easy and only takes about twenty minutes to make. Ahi, or yellowfin, tuna has a delicate flavor and a meaty texture. It is light and perfect for spring and has a gorgeous color. It is also extremely delicious. The warm dressing is so flavorful by combining the soy marinade with the creamy vinaigrette. You won’t believe how good it tastes. Please watch the video of me making this dish. Happy spring.

grilled ahi tuna salad
Photo by Wendy Monro

Please visit the Crab Deck at 1104 North River Drive in Mankato to buy your ahi tuna.


Grilled Ahi tuna salad with a creamy vinaigrette:
Serves: 2
Time: 20 minutes
2 pieces ahi tuna steak
¼ C. soy sauce
Juice from half of a lemon
1 tsp garlic salt
1 tsp pepper
1 Tbsp. olive oil
1 Tbsp. honey
2 C. spring lettuce
2 tomatoes, sliced
¼ C. roasted pepitas or pine nuts
½ C. creamy vinaigrette dressing (recipe follows)


Combine the soy sauce, lemon juice, garlic salt, pepper, olive oil and honey into a small bowl. Completely coat the tuna in this marinade. You can marinate them an hour or two ahead of time. But, I made it without marinating ahead of time and it was still perfect. Turn the grill on medium high heat. While this is heating up, place the lettuce on the plate and top it with the sliced tomato and pepitas. Grill the ahi for about three minutes each side. You still want the tuna to stay pink inside. It will taste so much better if you don’t cook it completely through. Set the tuna aside to cool. Pour the remaining marinade into a hot pan and add in the creamy vinaigrette. Mix together. Slice the tuna about ¼ inch thick. Place the tuna on the salad and pour the dressing over the top.
 

Creamy vinaigrette dressing:
1 egg yolk
1 Tbsp. Dijon mustard
¼ tsp. thyme
¼ tsp. tarragon
¼ tsp Worcestershire Sauce
3 drops Sriracha hot sauce
Juice from one lemon
Pinch of salt and pepper
1 C. olive oil
1 C. hot water, added one Tbsp. at a time
 

Blend the egg yolk and Dijon mustard in food processor. Add thyme, tarragon, Worcestershire, Sriracha and blend. Add in the lemon juice, salt and pepper. Slowly add in the oil. Once it thickens use the hot water to bring it to the desired consistency for dressing. Pour over your salad. This recipe can easily be simplified by cutting out the sauces if you don’t have them on hand. It will still taste fantastic.

 

Comments

  • Angela 4 years ago

    Wendy, love the addition of pine nuts! I think your creamy vinaigrette would be great with some steamed veggies too!