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Tropical Seared Tuna Salad

I've been on two mini trips recently, which means a lot of eating out and no cooking. I flew red eye Saturday-->Sunday from Fresno, CA to DC and felt no desire to go grocery shopping, but that's exactly what I did. Why? Because I needed food! I was tired, in a haze, and needed something healthy and quick for dinner. I decided to make Tropical Seared Tuna Salad.

olive oil
sushi grade tuna
salt & pepper
avocado, cubed
mango, cubed
cherry tomatoes, halved
kalamata olives, halved
basil leaves, torn

1. In an heavy skillet heat a bit of oil. Season your tuna with salt and pepper and sear on both sides for a few minutes (the timing depends on how thick your tuna pieces are and how well-done you want the final result to be. I like to have plenty of pink on the inside.)

2. In a bowl combine the rest of the ingredients. Season with salt & pepper and drizzle with olive oil. Mix again.

3. Slice seared tuna and add to the salad.

Easy, right? That's the entire point! I'm planning to do a bit more cooking this weekend, but in the mean time, please share your quick meal ideas.


City Girl said...

I haven't been eating tons this week, but I think this post got my appetite back. Looks delicious! xoxo

Paula - bell'alimento said...

Love it ; ) Just what I need after eating that In N Out Burger :D xoxo

Ms. F said...

What a beautifully easy dinner that is so light and refreshing, perfect after a lot of rich restaurant food.

My easy meal: Saute onions and tomatoes in a bit of wine (to break down the tomatoes) then crack one egg per person into the mix. Cover and cook for about 4 minutes, depending on how well done you like your yolks. Serve over a bed of greens or rice, even better if the rice is left over!

Irina said...


Your salad looks beautiful - and delicious!

My trick for quick meals is to cook a large batch of some sort of grain - usually rice or quinoa - and have it on hand in the fridge throughout the week (couscous is a good substitute if you don't have any pre-cooked grain at your disposal as it only takes 5 minutes to make). I mix the rice, quinoa or couscous with chopped raw or canned veggies and/or pantry ingredients, add some sort of dressing, and voila - lunch or dinner is ready. Lately, my favorite combinations have been rice with black beans, tomatoes, avocados, green onions, and jalapenos (dressed with mayo or sour crema); quinoa with chopped carrots, cucumbers, and herbs (dressed with olive oil and lemon juice); and couscous with chickpeas, dried cranberries, and sunflower seeds (dressed with canola oil, a few drops of sesame oil, and rice wine vinegar).