California Central Coast Recipes

Seared Ahi with mixed greens and Lemon Vinaigrette

When it gets too hot to cook inside and you really don't want a hot meal anyway, seared sushi grade Ahi tuna from the grill served with mixed spring greens, Lemon Vinaigrette and crusty bread is what you need.

The key is to use 'Sushi" grade Ahi, and just sear the outside of the Ahi. If you insist on cooking your Ahi well done - why waste the money, use a can of tuna fish! Fresh Ahi is best, but even frozen will work well - Ahi is one of the few fish that can freeze well without losing too much of its flavor and texture. ©2018, Seared Ahi with mixed greens and Lemon Vinaigrette
Preparation time: 10 minutes
Cooking time: 10 minutes
re-calculate ingredients for:


1 pound Sushi Grade Ahi Tuna preferable in one "brick"
Extra Virgin Olive Oil
Ground Black Pepper
4 ounces Mixed Greens
1/2 cup Lemon Vinaigrette
1 Lemon sliced in wedges.

Preparation Directions.

1 Chill the Ahi Tuna in the refrigerator for at least 1 hour. We want to keep the center from cooking.

2 Start the grill and bring up to medium high temperature.

3 Liberally coat the Ahi with the olive oil, then rub the fresh ground pepper over each side.

4 Place the Ahi on the grill. Grill the Ahi about two to three minutes per side. If the Ahi is thick grill the edges too. You do not want to fully cook the Ahi, just sear the edges. When done, remove the Ahi from the grill and let sit a few minutes for the juices to redistribute.

5 In the meantime, toss the mixed greens with 2/3 of the Lemon Vinaigrette. The greens should be lightly coated, Not swimming in Vinaigrette. Arrange the greens in a mound on the center of individual dinner plates.

6 Slice the Ahi into rather thick slices (at least 1/4 inch) and place the slices over the mixed greens. Dribble on the reaming Vinaigrette.

7 Serve immediately with crusty bread and the sliced lemon on the side.

Wine and Food Pairing and Serving Suggestions.

A well balanced but mild chilled Chardonnay goes very well with this entreé.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.