A Little California on a Beautiful Fall Day

Sunny Salad

Two of my favorite ingredients are Ahi Tuna and avocados. I combine the two of them in this bright simple salad that reminds me of my vacations in Venice, California. Enjoy it for lunch or as a light dinner; This salad screams of summer even on the coldest winter day.

Ingredients:

.25 lb tuna steak per salad

your favorite steak seasoning

olive oil

Salad:

Romaine lettuce

Carrots - julienned

Maui onion - sliced thin

Cucumber - sliced thin

Tomato - diced

(add whatever veggies you enjoy in your salad)

Avocado Ranch Salad Dressing:

1.5 C Low-fat buttermilk

1 C Low-fat mayonnaise

.25 C White balsamic vinegar

2 Avocados - diced

1 Pkg. Ranch dressing mix

Fresh cracked black pepper

Mix all ingredients in either a blender or food processor. If the dressing is too thick, you can thin it with additional buttermilk, vinegar or by adding some water - which ever tastes best to you.

Searing the tuna:

Generously season the tuna steak with your favorite steak seasoning. I use a McCormick Grinder that has 3 types of pepper, garlic and sea salt.

Stove-top: Oil a grill pan and place over medium to medium-high heat.

Grill: Before seasoning the tuna generously rub it down with olive oil to keep the fish from sticking to the grill.

Once you place the tuna in the pan or on the grill, DO NOT MOVE IT as it may stick until a crust forms on the outside. Sear the tuna steak for 3-4 minutes for rare. If you prefer to have your fish cooked more thorougly, adjust the cooking time, but keep in mind, tuna may get dry if cooked to well-done.

Plating:

Pile the salad in the middle of the plate and lay the sliced tuna steak around it. Drizzle the salad with the dressing and enjoy!