Mexican Seared Tuna Salad (Corey)

Tonight’s dinner was super delicious and easy to make. It all started at the seafood counter in Bloom as I contemplated various fish. Did you know that swai is Vietnamese catfish? I sure didn’t...and since I don’t know how to make catfish without frying it, I settled instead on a lovely purplish-red tuna steak. One 8 ounce steak was enough for dinner for two, and thus, this recipe is for two people. Multiply your recipe for as many people as you’re serving, and you’ll be fine!

8 oz tuna steak

extra virgin olive oil

minced garlic

juice from one lime

minced garlic

2 romaine hearts

1 can black beans

ketchup

cumin

garlic powder

cucumber

1-2 slicing tomatoes

grape tomatoes (optional)

onion (white, yellow, or purple)

jalapeño

1 bunch cilantro

alfalfa sprouts

your favorite salsa

your favorite Ranch dressing

Begin with the marinade for the fish. Tonight I used tuna. Any other firm fish will also do...swordfish, salmon, etc. For one tuna steak, I used 1/4 cup of extra virgin olive oil, the juice from 1 lime, 1 tablespoon of minced garlic, and 1/4 bunch of cilantro, chopped. After mixing all of this together in a non-metal bowl, I dunked my fish in and covered it with the marinade for 30 minutes, turning it after the first 15 minutes.

I then cooked it in a non-stick skillet on medium-high heat for six minutes on each side to sear the outside of the steak. After twelve minutes, the outside was nice and browned while the inside was still a beautiful medium-rare pink.

While the fish cooked, I built my salad plates.

As these were main course salads, I used one romaine heart for each salad. If that’s too much lettuce for you, or if you just prefer less lettuce, reduce the amount to a base that you’re comfortable with. I slivered cucumbers (skin on because it’s good for you) and avocados and added grape tomatoes (not necessary with the pico de gallo) to the salad tonight. I topped the salad based with black beans á la Tom, pico de gallo, and Mexi-Ranch dressing and added the seared tuna, sliced thin, and finished with a small amount of alfalfa sprouts.

There are three major mixtures at work on this salad: black beans á la Tom, pico de gallo, and Mexi-Ranch dressing. The recipes are as follows:

Black beans á la Tom (named for my dad who loves to doctor the beans)

1 can black beans, drained

2 Tsp ketchip

1 Tsp cumin

1 tsp minced garlic or garlic powder

Mix all ingredients and heat in the microwave for two minutes. Allow to cool one minute. I love this combination of flavors and use it for huevos rancheros, tons of salads, and as a dip unto itself with tortilla chips. If you don’t drain the beans, it can serve as quick black bean soup which is wonderful with a dollop of sour cream and sliced avocados on top.

Pico de gallo

1 to 2 slicing tomatoes, diced

1 small onion, diced

splash of lime juice

1/4 bunch chopped cilantro

1 jalapeño, diced (optional)

minced garlic

kosher salt

Mix all ingredients. Garlic and salt should be added to personal taste.

Mexi-Ranch dressing

Combine equal parts of your favorite Ranch dressing and your favorite salsa. Stir and smile at the lovely pink color.