Ahi Tuna Salad

This is my take on salad nicoise made with seared ahi tuna. Serve it with Parmesan Bread for a wonderful Parisian Dinner.

4 hard boiled eggs, peeled and sliced
2 tomatoes, quartered
4 radishes, sliced thin
8 anchovy fillets
8 oz butter lettuce torn
8 small potatoes, steamed and cooled
8 oz haricots vert, steamed and cooled
1/4 c snipped chives
1 lb ultra fresh ahi tuna
Espelette pepper

1/4 c olive oil
Zest of one lemon
1 TBSP lemon juice
2 tsp dijon mustard
Salt and pepper

Combine dressing ingredients in a small jar and shake.

Toss a little dressing with the lettuce, place about 2 oz on each plate (4 total). Add green beans to the bowl and toss with a little dressing, divide among plates.

Heat a cast iron skillet over high heat. Slice tuna into 4 pieces. Season with salt and espelette and sear about 1 min per side.

Meanwhile divide remaining ingredients among the plates.

Add the tuna sprinkle with salt and pepper.

Serves 4.


Slow and Low Ahi Tuna


This one is from Patricia Wells, it would be perfect for a dinner party, because you can prepare it ahead and pop in the oven to cook with no fuss.

1 lb of ahi tuna
1/2 lb tomatoes, diced
1 onion, sliced thin
1/8 c capers
1/3 c olive oil
1/3 c white wine
Chili pepper flakes
Salt and pepper

Preheat oven to 225.

Place the tuna in a roasting dish in which it fits snugly. Season with salt and pepper. Pour the olive oil over the tuna, it should come up about 1/2 way, pour the wine over the tuna, it should be close to the top. Scatter tomatoes, onions and capers. Sprinkle with chili flakes. Cover tightly and place in a roasting pan. Pour boiling water into the pan, filling up to 1/2 the side of the dish with the tuna. Roast for 1 hour.

Slice the tuna and top with the sauce and veggies.

Serves 4 – 6


Poke Salad


I love it when I find super fresh ahi tuna. This dish comes together super quick and makes a great appetizer.

3/4 lb sashimi grade tuna steak, diced
1/2 c diced cucumber
1 avocados – peeled, pitted and diced
1/4 c chopped green onion
1 TBSP black sesame seeds
1 1/2 tsp lemon juice
2 tsp sesame oil
1/4 c Ponzu or soy sauce
Sriracha sauce

Combine all the ingredients in a bowl. Serve with wonton chips or tortilla chips.

Serves 2 – 4.

Poached Tuna with Kumquats and Jalapeno


Another winner from Food & Wine! I would make a few changes next time. First cook it a little less – once this rested it came out almost well done. Second, I would use ghee instead of butter – the butter burned pretty bad, it tasted yummy, but did not look pretty. Finally I would add the kumquats and jalapeños when I turned the fish over. Here is my version.

Two 6-ounce tuna steaks, cut 1 1/4 inches thick
4 TBSP ghee
1/4 c olive oil
2 TBSP lime juice
1 small jalapeño, minced
4 kumquats, thinly sliced
1/4 c mint leaves, torn

Season the tuna steaks with salt.

In a medium saucepan, melt the ghee in the olive oil and lime juice. Add the tuna steaks and cook them over moderate heat, turning once, until they’re rare, about 3 minutes. Half way through Stir in the minced jalapeño and sliced kumquats.

Transfer the tuna steaks to a carving board and slice them 1/3 inch thick, then arrange them on plates. Stir the torn mint into the sauce, spoon over the tuna and serve.

Serves 2.

Ahi Tuna Tartare


The fishmonger at the farmers market had sushi grade ahi tuna this weekend and I had to have it. I wanted to make a dish that really showcased the freshness, so it had to be a tartare!

1/2 lb sashimi-grade ahi tuna, cut into 1/2 inch dice
1/4 c green onions, thinly sliced
1 jalapeño, minced
2 TBSP lime juice
3 tsp sesame oil
1/4 c soy sauce
1 avocado, 1/2 inch dices
Salt and pepper

In a medium bowl combine all ingredients except tuna and avocado, toss until well blended. Add tuna and avocado, blend gently. Chill for 15 minutes in the fridge.

Serves 2 – 4.