Seared Tuna and Summer Berry Salad with Lime Cilantro Dressing

The temperature in Dubai topped out at 104F today and summer isn’t even here yet. Over the next 4-5 months I’m going to be craving a lot of salads, both because they’re refreshing and because the less time I spend in the kitchen the better.

I almost hate to call this a recipe since it’s so simple, but this combination of flavors makes it worth sharing. There are so many things I love about this salad and I’m sure you will too. 

What makes this salad even better is that my local market was having an organic sale this week which meant the organic berries were cheaper (half the price) than regular ones at other stores. YEAH!!!
Seared Tuna & Summer Berry Salad
with Lime Cilantro Dressing 

Time: 15 minutes
Serves: 2
– 8 oz. tuna steak
– 4 cups chopped romaine
– 1 spring onion (greens only) – sliced
– 1/2 haas avocado – cubed
– 2 small cucumbers – sliced
– 8 large strawberries – sliced 
– 6 blackberries
– olive oil – about 1 T
– heat about 1 T of olive oil in a small skillet over low to medium heat
– pat tuna dry with a paper towel and season with sea salt 
– once oil is hot, place tuna in pan
– cook 4 minutes on each side until only a small stripe of pink remains (can cook more or less depending on your preference)
– prep all veggies & fruit and divide between 2 plates while tuna is cooking
– move tuna to a cutting board and cut into 1 inch cubes
– top salad with tuna and drizzle with dressing

** Since being AIP I’ve gotten accustomed to lightly dressed salads if it all as I enjoy the taste of the veggies. If you prefer more dressing, consider doubling the dressing recipe.
** Tool Tip – 2 of the tools used for this salad dressing are a (1) fine grater for zesting the lime and (2) herb scissors- so unnecessary, but a quick and easy way to finely chop herbs.
Lime Cilantro Dressing
– zest and juice of 1 lime
– 1 T olive or avocado oil
– 2 T chopped cilantro
– 1/4 t sea salt
– chop cilantro
– zest & juice lime
– mix all ingredients in a small bowl or bottle

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