review

Ahi tuna salad

After a long and hard semester, I finished junior year. I couldn’t wait to come home and see my friends and family. One thing I always love about being home is getting to eat good food. I prefer cooking at home over cooking at school because I have a better kitchen, more time and more ingredients available. The first time I made when I got home was an Ahi tuna salad. I love the combination of cooked fish and salad, and it’s my favorite type of salad. For this meal, I used:

  • Spring mix
  • Cucumbers
  • Cherry tomatoes
  • Yellow bell pepper
  • Avocado
  • Feta
  • Balsamic vinaigrette
  • Ahi tuna

IMG_1116I chopped up the cucumber, cherry tomatoes, bell pepper and avocado. I assembled the salad before cooking the tuna because it cooks so quickly.

To cook the tuna, simply warm olive oil in a sauce pan. From there, cook the tuna on each side for about a minute to a minute and a half. You want the inside to stay rare, so just getting it a little grey on each side.

Once it was finished cooking, I cut up the tuna, put it in the salad, and tossed it all together with some balsamic vinaigrette. Voila! A fancy salad that can be made in a matter of minutes.

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