Fall Salad with Ahi Tuna

By • September 15, 2009 0 Comments

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Fall Salad with Ahi Tuna


Author Notes: courtesy of Jessica Wilson, sous chef at A Voce Columbus. Family Meal

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Serves 4

  • 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)
  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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