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Seared Ahi Tuna with Wilted Greens

 
Seared Ahi Tuna with Wilted Greens
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photo credit: Ev Thomas
Seared or grilled tuna steaks pair nicely with a dry red such as Cote Du Rhone or an Australian Shiraz. Their lush fruit and dry finish enhance the rich taste of the fish while providing a bright acidic balance to the classic French vinaigrette used as the dressing for the greens.
Recipe By: Recipe on Behalf of Red & White Wine Experience
  • PrepN/A |
  • TotalN/A |
  • Serves 4
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Ingredients

    • 4 6 to 8 ounce Ahi tuna steaks
    • 3 cups fresh baby salad spinach
    • 1 cups fresh arugula
    • 1 cup torn radicchio leaves
    • 1 cup frissee lettuce
    • Salt and coarsely ground pepper
  • For the Dressing:
    • 3 tbs red wine vinegar
    • 9 tbs good quality extra virgin olive oil
    • 1 tsp chopped fresh parsley
    • 1 tsp Dijon mustard
    • Salt and pepper to taste

Instructions

Combine the greens into a large bowl and set aside.

For the vinaigrette: Whisk the mustard, vinegar and parsley together in a small bowl. Taste and season with salt and pepper. Heat the olive oil in a small saucepan on the stove until warm. Add the vinegar mixture and whisk to combine. Turn off the heat and reserve until ready to toss with the greens.

Heat a cast iron skillet or other skillet over high heat for 4 minutes. While the skillet is heating, sprinkle the tuna steaks with salt and generously with coarsely ground pepper. Sear on each side over high heat for 2 minute per side for sashimi style (raw in the center) 4 minutes per side for medium rare (pink in the center) or 6 to 7 minutes per side for medium well (cooked through).

When the tuna steaks are done remove from the pan and cover with aluminum foil to rest while you finish the greens.

Heat the vinaigrette for 2 to 3 minutes until warm. Pour three quarters of the dressing over the greens and toss until the greens are well coated and slightly wilted. Divide the greens between four plates.

Top each plate with a tuna steak and drizzle the remaining vinaigrette over the top of each piece of fish. Garnish with more fresh chopped parsley and fresh ground pepper.

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