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Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
95 minutes
Succulent Thai-inspired tuna steak with vibrant salad, perfect for summer. Opt for dark ruby red tuna for freshness. Seared for tenderness, juicy center. Adjust cooking time to preference.
Ingredients:
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons lime juice
  • 4 teaspoons fish sauce
  • 2 teaspoons white sugar
  • 0.25 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon grated lime zest
  • 0.5 fresh red chile pepper, seeded and minced
  • 1 bunch cilantro, stems and leaves separated
  • 2 (8 ounce) tuna steaks
  • 1 bunch watercress, trimmed
  • 12 cherry tomatoes, halved
  • 0.5 fresh red chile pepper, cut into matchsticks
Instructions:
  • In a bowl, combine ginger, lime juice, fish sauce, sugar, salt, and pepper. Whisk until the sugar dissolves. Slowly whisk in olive oil until well combined. Refrigerate half of the mixture for later use as a salad dressing. Add garlic, lime zest, minced chile pepper, and cilantro stems to the remaining marinade. Coat tuna steaks with the marinade, cover, and let sit at room temperature for 1 hour.
  • Heat a large, heavy-bottomed skillet over medium-high heat until very hot. Pat dry the tuna from the marinade and carefully place it in the skillet. Sear the tuna until golden brown on both sides and cooked to your liking, approximately 2 minutes per side for a medium cook, adjusting for thickness.
  • In a large bowl, combine watercress, cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing and toss to coat. Serve seared tuna on top of the salad.

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