In honor of February being American Heart Month, I’ve been trying to practice some heart-healthy recipes to share with you! This one makes an amazing dinner, looks pretty fancy, but is actually simple to put together and doesn’t take much time. Home made lemon-poppyseed dressing is sort of the “icing on the cake” for this delicious dish.
Tall Guy’s Ahi Tuna Citrus Salad (serves 2)
2-6 oz. ahi tuna filets
2 blood oranges
4 c. fresh baby spinach
4 tbsp. sliced almonds
4 oz. crumbled goat cheese
1 tbsp. coconut oil
3 tbsp. avocado oil (or olive oil – whatever you have in the cupboard)
1 tbsp. champagne vinegar
1 tsp. poppy seeds
1 tsp. dijon mustard
salt & pepper to taste
Melt the coconut oil in a skillet over high heat. Season your ahi tuna filets with salt and pepper on both sides. Sear the filets for only about a minute on each side for a rare finish (lot’s of people are nervous about cooking this rare, but trust me, it’s going to give you the best flavor if you do!) Remove the tuna from the pan and let sit while you prepare the rest of the salad.
Prepare a bed of spinach for each salad (2 cups each). Peel your blood orange and slice across to get beautiful sections. Top the salad with blood oranges, half an avocado on each, almonds, and goat cheese.
Slice your tuna filets and fan them out on top of the salad.
For the dressing, put the juice of one lemon, avocado oil, champagne vinegar, poppy seeds, dijon mustard, and a sprinkle of salt and pepper into a seal-able container. Shake it until it’s all blended and top your salad with it.
This salad is packed with healthy foods, and it tastes so good! Plus – it feels a little bit like spring, which we need in February in Wisconsin and it’s gluten free for those of you on a specialty diet. Hope you enjoy our Recipe for Ahi Tuna Citrus Salad – bon appetite!