Seared Ahi Tuna Rainbow Salad

BY Olivia Hayo
February 11, 2018

[receipe_singel_video_post]

Photography by Olivia Hayo for Edible San Diego

Fresh ingredients like mandarin oranges, endives, and ahi tuna come together to create a salad that's bursting with flavor and color

Jump To Recipe

Chef Olivia Hayo was inspired by the vibrant colors of the plant-based dishes in Borolo Italy. Back home, she re-creates the vibrant hues with local, seasonal, San Diego ingredients like Ahi tuna and farmers market gem lettuce.

Ingredients

Serves 4-6

DRESSING

½ cup olive oil
2 tablespoons sesame oil
¼ cup balsamic vinegar
½ Meyer lemon, juice only
1 teaspoon orange blossom honey
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon sesame seeds

SALAD

2 hearts of romaine lettuce, cut into 1-inch pieces
2 hearts of endive, cut into 1-inch pieces
1 bulb fennel, halved and thinly sliced
4 mandarin oranges, peeled and sectioned

TUNA

¼ cup sesame seeds
4 4-ounce steaks Sushi-grade ahi tuna (yellowtail)
Salt and pepper to taste
2 tablespoons neutral oil, like vegetable
1 Meyer lemon, zest only

Instructions

Make the dressing by combining the olive oil, sesame oil, balsamic vinegar, lemon juice, honey, salt, pepper, and sesame seeds in a sealable jar. Tighten lid and shake until emulsified. Set aside to let flavors develop, for at least 15 minutes.
Next, prepare the salad by arranging cut lettuce, fennel, and mandarin on a large platter.
To prepare the tuna, first place sesame seeds in a shallow dish. Pat tuna dry and lightly season with salt and pepper. Press tuna steaks into sesame seeds, covering all sides evenly.
Heat a large pan over medium-high heat and add oil. When oil begins to smoke, place tuna steaks in the pan. Cook for 1 minute, until sesame seeds turn golden brown. Flip and cook for an additional 1 minute and then 15 seconds on each edge to finish. Do not overcrowd the pan, work in batches if necessary.
Remove tuna steaks from the pan and pat with a paper towel to remove excess oil.
Cut tuna into 1/4-inch slices and arrange over the salad. Sprinkle with Meyer lemon zest and serve immediatly with dressing on the side for drizzling.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.