I try to make my lunch the biggest meal of the day, and the healthiest way to do that is a salad. Since my husband is not one for fish, ANY fish, no matter how I make it, I eat it on my own. Ahi tuna has become a favorite of mine, and today, I made a super simple and delicious dressing to go with it! Avocado should always go with Ahi tuna, in my opinion, and cranberries added a nice sweet pop! The dressing is light and sweet and it all went so great together! Try it for dinner! (And hey, guys, while you're here at the blog, go the "Prize Giveaway!" page to enter for your chance to win!)
AHI TUNA, AVOCADO & CRANBERRY SALAD WITH ORANGE & TARRAGON VINAIGRETTE
Lettuce greens (I used spinach and arugula)
1 Ahi tuna steak
1/4 cup dried cranberries
1/2 avocado sliced
1-2 tablespoons freshly grated Parmesan cheese
1-2 tablespoons freshly grated Asiago cheese
In a skillet over medium to medium-high heat, sear tuna about 3 minutes on each side in 1-2 tablespoons coconut oil or olive oil. Take out of skillet and slice lengthwise and arrange over salad. Sprinkle cheeses and cranberries over everything, and drizzle with dressing.
3 tablespoons freshly squeezed orange juice
3 tablespoons sweet red table wine
3 tablespoons white distilled vinegar
1/4 cup olive oil
1 tablespoon tarragon
In a small salad caraffe, combine ingredients and shake. Pour immediately.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg