Seared Tuna And Mixed Baby Lettuce Salad

Sushi-grade fish generally refers to fish that’s safe enough to eat raw. Usually, that means it’s been frozen for a certain period of time to eradicate any harmful bacteria or parasites. When buying fish, make sure you and your fishmonger define sushi-grade in the same way!
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 4 servings

1 lb. sushi-grade tuna fillet, 1” thick, cut into 2 pieces

½ C. olive oil, plus more for brushing tuna filets

Salt and pepper to taste

Juice of 2½ limes (6-7 Tb.)

1 Tb. soy sauce

1 tsp. (or to taste) wasabi powder

2 Tb. finely chopped fresh cilantro

4 C. tightly packed baby lettuces

2 avocados, peeled, pit removed and cut into large pieces

4 Tb. chopped scallions



Preheat a grill pan over medium-high heat for a few minutes. Brush each side of tuna with olive oil. Sprinkle with salt and pepper to taste. Add tuna to pan and cook for 1-2 minutes per side. Set aside to cool.


To make the dressing, whisk together ½C. olive oil, lime juice, soy sauce, wasabi, cilantro and 1 tsp. salt (or to taste).


Slice tuna into pieces ¼” thick. Place 1 C. lettuce on each plate. Divide tuna and avocados among plates. Sprinkle with scallions and top with desired amount of dressing. (The recipe makes approximately 1 C., so save the rest for a future salad.)

View instructions at
County Lines Magazine

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