Tuna Salad…the fancy kind

No, I’m not talking about the stinky tuna in a can that you mix with mayo and relish (although, I’ll be honest…I still kind of like that because it reminds me of my childhood). I’m talking about seared tuna with the most amazing combination of ingredients possible.

I love the restaurant Houston’s here in Dallas. I like the atmosphere and their smoked salmon appetizer is to die for. But I really go there for their Ahi Tuna salad. It’s divine.

We  try to eat fish at least once a week, except I don’t really like tilapia and Lane doesn’t really like salmon, so that cuts out the two most readily available, inexpensive fish. We do both, however,  love tuna so when I can find it on sale I buy it. We’re always looking for new ways to prepare it and, when I bought it last week, my beloved salad from Houston’s popped into my head.

Tuna Salad with Avocado, Mango and Almonds inspired by Houston’s 

(all amounts are approximate since I never measure anything. sorry. bad blogger.)

1 lb. tuna, cut into two steaks

Salt and Pepper to taste

2 c. spinach

1 large mango, cubed

1 large avocado, cubed

1/2 c. slivered almonds

Ginger-Soy Vinaigrette (recipe below)

Heat a cast iron skillet over medium-high heat. Generously season tuna steaks with salt and pepper. Sear tuna in pan, about 3 minutes per side, or until your liking.

Place spinach, tuna, mango avocado and almonds in your serving bowl and enjoy! How simply amazing is that! (And wonderfully healthy too!)

Ginger-Soy Vinaigrette 

(Seriously, I didn’t measure a single bit of this, but it’s soooo good, so I’ll try to be as exact as possible.)

1/4 c. Low-Sodium Soy Sauce

1/4 c. Olive oil

2-3 T. Red Wine Vinegar (more if needed)

2 T. Honey

2 t. Ground Ginger

Pinch of pepper

Mix all ingredients well and serve with salad.