Seared Ahi & Arugula Salad with Ginger-Soy Dressing

“Mom! Come here!” said that eight-year-old girl of mine.  Yesterday crabby. Today she was thrilled bananas. Go figs. She grabbed my hand and dragged me to the front of the house where ten little green buds were pushing through the cracked, winter-worn soil of our front yard.

“There!” she pointed triumphantly at a single red tulip. There was a a toothy grin, a little leg kick, a whimsical side-hug. The joy of a single tulip. The promise of Spring.

Spring. It’s coming, isn’t it? About gol-durned time, I say. I appreciate Winter’s attempt to whiten the earth and chill the ground, but if I could choose, I’d choose Springtime fourteen times over.  Because of tulips. Because of t-shirts. Because tonight we had tuna and it was light and perfect. Just like Spring.

With the hubbub of this new season buzzing itself into our schedule, this fresh & healthy-ish meal won’t just get your bellybutton ready for bikini season, it’s 6-minute prep time will give you plenty of time to sit outside and soak in the impending sunshine.  Plus, it’s good. Tremendously good. Almost as good as finding a single tulip in front of your house on an April afternoon.

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Seared Ahi & Arugula Salad with Ginger-Soy Dressing

Ingredients:

1 1/2 pounds tuna steaks
sea salt & fresh ground pepper
1 tablespoon olive or sesame oil
1 1-inch hunk of ginger
4 garlic cloves
1 teaspoon wasabi or 1 tablespoon dijon mustard
1/4 cup honey
1/4 cup soy sauce
1/3 cup mayonnaise
4-5 cups baby arugula
1 cup edamame
3-4 clementines, peeled and sectioned
3-4 cups sticky rice

Directions:

Sprinkle both sides of the tuna with coarse sea salt and pepper. Heat a cast-iron skillet to medium-high heat, drizzle the pan with a bit of olive or sesame oil. Place the tuna steaks on the hot griddle and brown them for 1-2 minutes per side to give the meat a nice cooked edge. Remove the pan from heat and allow it to sit for a few minutes before slicing with a very sharp knife.

In a blender or food processor, combine the ginger, garlic, wasabi or mustard, honey, soy sauce, and mayonnaise until very pureed. Drizzle over everything.

Toss together the arugula, edamame, and clementines. Serve with sticky rice and sliced seared tuna.

23 Responses to “Seared Ahi & Arugula Salad with Ginger-Soy Dressing”

  1. arielle says:

    no recipe?

    • Brooke says:

      My beautiful tweenager just updated my internet browser, which has been all sorts of glitchy. Sorry! I think I figured out what went wrong and the recipe should be there now!

  2. arielle says:

    I figured it was just a glitch! I was just so excited when I saw the pictures. Because it looks so similar to one of my favorite dishes at a local restaurant. I’m totally trying this out!

  3. Looks delicious and super healthy. I’ve been looking for a great Asian dressing recipe and yours sounds fantastic. Will be sure to try this one out!

  4. Wow, Brooke! I have seen posts from you and John on facebook about your blogging, and have thought to myself, “Oh, that’s neat.” Then I saw you on the cover of the Daily Universe and thought, “Oh, that’s really neat.” But my wife looked at your blog this week and told me it was pretty cool, so I thought I’d take a look. Wow, this is really neat! I had no idea you were such a big deal (actually, I have always known the McLays were a big deal). I really like your blog, and thought that Chef Mom was great! I can’t cook, but my wife can, and she likes your blog so much!

    • Brooke says:

      Brandon- How lovely of you to say so. Thank you! It’s kinda freaking me out that you are married. Aren’t you like 17 and still in high school? Good heck! Where does the time go?

      You know, Brother McLay and I have always admired you and your good heart. I’ll bet dollars to pesos you’re just doing good things. We’ll be cheering you along the way! Hugs!

  5. Tracy says:

    Where do you buy your tuna steaks? Should I be purchasing sushi grade?

    • Brooke says:

      Tracy, I purchase mine from Sunflower Farmer’s Market, but I like the Whole Foods ahi steaks, as well. I don’t necessarily look for sushi grade, but I don’t purchase them from regular grocers. I want them as fresh as possible. In my mind, fresher is DEFINITELY better. Especially because they are served raw.

      Of course, it wouldn’t hurt to look for Sushi Grade ahi steaks. There might be a slight price difference, but totally worth the safety factor.

  6. Maria says:

    Beautiful dish!

  7. I always forget about ahi! I do love seared ahi, thanks for the kick to look for some at Whole Foods this weekend. :-)

  8. Tickled Red says:

    Oooo… my surfer is going to do flips! Ahi is one of his fav’s. Great recipe love :)

  9. Jimmy Huang says:

    Love the layout of your blog. I definitely dig some seared ahi tuna. I’ll be trying this real soon!

  10. Delishhh says:

    Oh my type of dinner. I could this every other day. Fabulous. And I am spook ready for spring :)

  11. Hi! I included this post in this weeks from my reader round-up. Loved the post and thought it would be super useful to my friends and readers. Yay, second post!!!

  12. Amanda N says:

    That looks like a dish in a fancy restaurant! This is right up our alley, I’m definitely going to make it for my hubby.

  13. […] recipe. Go back to BBQ Recipes Main Page Go to IGrillBBQ.com Home Page from Grilled Ahi Tuna Recipe Do you love tuna, but think that a grilled Ahi tuna recipe would be too much of a hassle? Then you …nt/uploads/barbeque.jpg"> Do you love tuna, but think that a grilled Ahi tuna recipe would be too […]

  14. Audra says:

    This recipe is easy and exactly the flavor I was looking for! My husband and best friend absolutely loved this…thanks for sharing!

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