Simple Supper: Seared Ahi Salad over a Sprouted Grain Roll

I wish I was eating this right now. Again. It was that good. Admittedly, I do have a thing for seared Ahi tuna. I think it's the part of me that has a closeted soft spot for too-fancy-for-their-own-good restaurants, elaborate cocktails, less than functional furniture,  just short of plausible television dramas, triple lattes, & all other things that are just a tad absurd. A tad over the top. You know, just a bit too much. Every now & then a bit too much is just right. That's not to say that seared Ahi is over the top ... but it kind of is. It's crisp, warm & a bit smokey. It's clean, raw & a bit fresh. It's really kind of perfect. 

Seared Ahi Salad, for two

10 - 12 oz. sushi grade ahi tuna

1 ripe avocado, cubed

1/2 c. spicy sprouts (such as radish & clover)

1 1/2 c. baby spinach

salt to taste

pepper to taste

1 tbsp. soy sauce

*1 sprouted grain roll, halved

For the dressing:

2 scallions (whites & greens), minced

2 tbsp. soy sauce

1 tsp. sesame oil

1 tbsp. rice wine vinegar

1/4 - 1/2 tsp. chili paste (depending on your heat tolerance) 

1/2 tbsp. sesame seeds

1/4 tsp. fish sauce

salt to taste

pepper to taste

Heat a grill pan over medium-high heat. Season the fish on both sides with salt, pepper & soy sauce. Grill for about 2 minutes on each side. The middle should still be quite pink. A pink color should show though on the sides. Set aside to rest before cutting. 

*If you decide to serve this over a roll (I actually used the flat half of a sprouted grain bagel & it was delicious, but any hearty bread will do), grill it while the pan is still hot & set aside.

In a medium bowl, whisk together the dressing ingredients. Add the avocado. Slice the tuna in 1" - 1 1/2" chunks. Add the tuna to the avocado & dressing. Toss together. Let marinate for a moment or two while preparing the rest of the meal. Make a bed of baby spinach (if you're using a roll, drizzle it with a bit of the dressing then top it with spinach). Top the spinach with the tuna/avocado mixture. Top that with spicy sprouts. Drizzle with the remaining dressing. Marvel at your yummy meal!

Kitchen to table time: 20 - 25 minutes.