Southwestern Ahi Tuna Salad w/Cilantro Dressing

Ahi Tuna:
4 6-8 ounce ahi tuna filets
Paul Prudhomme Blackening Spice
1 16-ounce package pre-cooked polenta, cut into 1/2 inch slices
1/2 cup canola oil



Pour the blackening spice onto a plate and press the tuna gently into the spice.
Warm a saute’ pan over medium-high heat for 30 seconds.
Add the oil and then the tuna.
Cook for 4 minutes per side, or until done.
Remove and set aside.

In the same pan, cook the polenta slices over medium-high heat for three minutes on each side.
Salad:
1/2 cup raw pumpkin seeds, shelled
3 tablespoons cooking oil
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 pound spring salad mix
4 small or 2 large tomatoes, diced to 1/4 inch
1 red onion, diced to 1/4 inch
1 15-ounce can black beans, drained
1 1/2 cup fresh cut corn or 1 15-ounce can, drained



In a saute’ pan over medium heat, place 3 tablespoons of oil.
Add the pumpkin seeds, cumin, chili powder, garlic powder and salt and cook for 5-8 minutes, or until the pumpkin seeds pop.
Remove from heat and set aside.

Put the spring salad mix, tomato, onion, beans, corn, and pumpkin seeds in a large salad bowl and toss together.
Place the salad on individual serving dishes and arrange the tuna and polenta on top of each salad.
Drizzle with cilantro dressing.
Serve.
Cilantro Dressing:
8 ounces cilantro
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons garlic powder
1 tablespoon black pepper
1 teaspoon salt
3 limes, juiced
2 cups mayonnaise



Blend the cilantro and the oil until the mixture forms a paste-like consistency.
Add the vinegar, garlic powder, pepper, salt, and lime juice and blend.
Add mayonnaise to taste.

This dressing can be stored in an air-tight container in the refrigerator up to 6 days.

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