Seared Ahi Tuna Salad

When I make a salad, I really make a salad.  I like all different colors and textures mixed in with my salads.  I use a lot of different vegetables and nuts, seeds, or tortilla strips to add to the variety.  Most of the time, I make my own dressings too.  As the weather gets warmer, we eat more and more salads.  We eat the heavier foods when the weather gets colder.  Spring is just getting started though and right now our weather is hitting all four seasons in any given day.  So a salad today and maybe something cooked in the oven tomorrow.  Who knows?  This is Spring in Colorado and it is always very unpredictable.


Seared Ahi Tuna Salad

Seared ahi tuna, leaving the center nice and pink and tender

chopped romaine lettuce

shredded red cabbage

shredded carrot

cucumber slices

hard boiled egg

red onion, sliced very thin

cooked asparagus

red bell pepper strips

sliced avocado

green onions

fried tortilla strips (optional)


Today, I used my cherry vinaigrette, which paired nicely with the tuna and was very tasty.  My husband likes cheese on everything, but hates avocado.   Be creative.  Use what you like.  By adding a lot of color and texture, you are not only getting a lot of variety, but you are also getting a lot of nutrients from various sources, as well as getting in your servings of at least 5 fruits or vegetables.  Eat healthy and enjoy (especially after my indulgence of the decadent hazelnut brownie earlier).





Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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