Fall Salad with Ahi Tuna

September 15, 2009
4 Stars
  • Serves 4
Author Notes

courtesy of Jessica Wilson, sous chef at A Voce Columbus. —Family Meal

  • 1 pound ahi tuna, in 4oz portions
  • 2 tablespoons freshly picked thyme
  • 4 fresh mission figs, sliced thinly
  • 1/2 cup maple syrup
  • 1/4 cup whole grain mustard
  • kosher salt, freshly ground black pepper
  • extra virgin olive oil
  • 1 lemon
  • 4 cups bitter greens (tatsoi, dandelion, or rapini are good options)
In This Recipe
  1. Preheat the oven to 350. Season the tuna portions with salt and pepper on both sides.
  2. In a medium sized sauté pan, over medium high heat, add ¼ c olive oil, and let it get hot. Carefully place the tuna into the pan. Saute for 1-2 min, and flip. Place 3-4 slices of fig over the cooked side, and dust each portion with 1 ½ teaspoons of thyme leaves. Place in the oven for a few minutes, until the tuna is medium rare, and the figs have gotten warm.
  3. Meanwhile, combine the maple syrup and mustard in a small saucepan, and heat over a low flame. Turn off heat.
  4. Place bitter greens in a big bowl. Dress with olive oil and lemon juice, salt and pepper, until well dressed and delicious. Put a pile of greens on each plate, and place a portion of tuna on top. Drizzle the tuna with the mustard maple sauce. Enjoy!!

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