Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 565 Calories

Ingredients

• 2 teaspoons white sugar
• 1 clove garlic, minced
• salt and pepper to taste
• 1 teaspoon grated lime zest
• 12 cherry tomatoes, halved
• 3 tablespoons lime juice
• 4 teaspoons fish sauce
• 1 tablespoon minced fresh ginger
• 1 bunch cilantro, stems and leaves separated
• 2 (8 ounce) tuna steaks
• 1 bunch watercress, trimmed
• 0.25 cup olive oil
• 0.5 fresh red chile pepper, seeded and minced
• 0.5 fresh red chile pepper, cut into matchsticks

Recipe Instructions

Step 1

Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.

Step 2

Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.

Step 3

Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.