Seared Ahi Tuna and Wilted Spinach Salad

6th June, 2017 - Posted by ksenior - No Comments



1 4oz. Ahi Tuna Steak

3 cups Baby Spinach

1 Carrot

1 Cucumber



Extra Virgin Olive Oil

Sesame Seeds

Chow Mein Noodles (optional)


1 tsp. Honey

1 tbsp. Soy Sauce

1 tbsp. Extra Virgin Olive Oil

1/8 tsp. Chili Garlic Sauce

2 tsp. Champagne Vinegar

1 tsp. Hoisin


Place all ingredients for the dressing into a Duralex bowl and whisk together. Set aside.

Peel the carrot and cucumber using the Rosle Swivel Crosswise Peeler and then peel both the carrot and cucumber with the Rosle Julienne Peeler until you have about 2 tablespoons of each (if you have a little more or less it doesn’t really matter). Set aside.





Heat the Mauviel M’Steel Fry Pan over medium-high heat with 1 tablespoon of extra virgin olive oil. Sprinkle each side of the tuna with a pinch of salt. When the oil it heated through and fragrant, put the tuna into the fry pan. Sear on each side for about 1 minute.

Remove the tuna from the fry pan and set aside.

Reduce the heat to medium-low. Put the baby spinach and half of the carrots into a Duralex Bowl and drizzle 1 tablespoon of dressing over the greens and gently toss.

Put the spinach into the fry pan and use Rosle Locking Tongs to toss continuously for about 20 seconds. You don’t want the spinach to be completely sautéed, just warmed.

Transfer the spinach to your favorite Emile Henry bowl, and then add the cucumbers and remaining carrots.

Slice the tuna and lay it on top with a sprinkle of sesame seeds. Add chow mein noodles for crunch if you desire.


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