Seared Ahi Tuna and Salad with Carrot Ginger Dressing

Saturday was a day of indulgence. Hash browns for breakfast, a burger and beers (read: many, many beers) for dinner. It tasted good. It was fun. But Sunday meant getting back on track. Fish seems to be my go to for "getting back on track" dinners. It's something new and exciting, since we don't eat it a lot, and it's light and healthy. I decided to go with some lovely Ahi Tuna which I marinated and then quick seared.

They turned out delicious and Adam kept saying how good they were. Ahi tuna has a nice meaty texture and is delicious in a soy ginger marinade then served with soy sauce mixed with sriracha for dipping.

I served this with a nice side salad of butter lettuce and a delicious homemade carrot ginger dressing. This dressing reminds me of the dressings they serve at japanese restaurants. It's the kind of dressing that can be poured over simple lettuce and the salad is done, nothing else needed.

The carrot ginger dressing is from Smitten Kitchen, but I made some modifications. Mainly the elimination of 1/4 cup oil which produced a more chunky dressing, but I felt the texture was just right. I didn't want it to be thinner and I didn't miss the oil.

Marinated and Seared Ahi Tuna with Side Salad Topped with Carrot Ginger Dressing

Dressing adapted from Smitten Kitchen

Serves 2 with extra dressing

(PRINTABLE)

For the Tuna:

2 pieces of sashimi grade ahi tuna

1 heaping teaspoon grated fresh ginger

1 teaspoon sesame oil

1 teaspoon rice vinegar

2 tablespoons soy sauce - plus more for dipping sauce

1/2 tablespoon canola oil

sriracha to taste

For the Salad and Dressing:

2 side salad portions of butter lettuce or other lettuce

1 large carrot, peeled and roughly chopped

2 tablespoons roughly chopped fresh ginger

half of 1 shallot, peeled and roughly chopped

2 tablespoons white miso

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons water

- To make the marinade, combine the grated ginger, sesame oil, rice vinegar, and 2 tablespoons soy sauce in a bowl. Whisk together and pour over fish. Cover fish and put in fridge to marinade for 1-3 hours.

- Meanwhile make the dressing. Roughly chop the peeled carrot, ginger, and shallot. Place in food processor and blend until finely chopped.

- Scrape down the sides then add the miso, rice vinegar, and sesame oil. Blend then add the water. Blend again. If the dressing is too thick you can add up to 1/4 cup grapeseed oil or any other neutral oil, but I found the viscosity to be just fine. Top lettuce with dressing.