Ginger Tuna Steak Salad

Summer is here y'all. And for me one of the best thing about summer is fresh salads of all types. I have been experimenting with flavors, and this has become one of my recent favorites.  Since our dietary cleanse in April, at my office we have been taking turns bringing in lunch. We have really done a great job providing nutritious lunches that save us all a lot of time, money and calories. This is one of the entrees that I have come up with. It has been requested multiple times and is always a hit.  I plan on taking this to pool parties, picnics and even the beach this summer. Enjoy!




By the way, I am finally moved in and am digging through boxes just as quickly as I can to find my bake ware, cookbooks, etc. Stay tuned for some sugary baked deliciousness soon!

Ginger Tuna Steak Salad

For Salad:
3 tuna steaks (about 1/2 inch thick)
2 tsp blackened fish seasoning
1 Tbsp olive oil
1/4 cup lemon juice
3/4 English cucumber, diced
8 medium size radishes, cleaned and sliced
1/3 cup onion, diced
1 medium Haas avocado, diced
1 tsp salt
1/2 tsp ground pepper
1/4- 1/2 cup your favorite ginger dressing (I like Lite Gingerly Vinaigrette by Annie's Naturals)

For Greens:
5-6 cups arugula
1 - 1 1/2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper


Place tuna in a baking dish. Pour lemon juice over tuna. Sprinkle tuna with blackened fish seasoning.  Drizzle tops of tuna with olive oil. Place tuna in the fridge and allow to marinate for one hour. After one hour, heat gas grill to medium. Place tuna on grill and grill each side for 3-4 minutes (this will give you more of a well done tuna steak. If you like yours a little less cooked reduce the cooking time. To ensure food safety, I will however suggest that you buy sushi grade tuna and eat the tuna immediately, do not refrigerate for the next day.) When the tuna is done to your preference, take it off the grill and allow it to cool.

Meanwhile, you can begin to cut up your cucumber, onion, and radishes. Place in a large mixing bowl. When tuna is cool, cut it into cubes and mix into vegetables. Add salt and pepper. Pour in the ginger dressing and mix carefully as not to break up the tuna. (The amount of dressing that you use is going to be dependent on the size of the tuna steaks and the moisture level that you would like. The tuna will soak up some of the dressing and since you are serving over greens you are going to want it a little wet.) Place the tuna mixture in the fridge for at least 2 hours to cool and for flavors to strengthen.

Right before serving, dice your avocado and mix into salad. This is also a good time to assess if you need more salad dressing.

Place arugula in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper to taste.

Mound arugula on plate and pile tuna salad on top. Enjoy!