If you haven’t already noticed, when I post my own recipes for Dr. Klearman, most of them are salads. I am addicted to salads. They are so easy to make, well-balanced and extremely good for your body and soul. I eat them so often that my body craves them. I personally don’t think there is a better meal on this planet, than a salad.
Another thing I love about salads is that they are very versatile. In fact, last night, I needed to clean out my fresh produce drawer in my fridge becasuse we are heading out of town for Spring Break, and I had tons of cucumbers, yellow peppers, avocados, green onion, and tomatos, that I decided to make two completely different salads using most of the same ingredients. One, was a salty, greek salad with all those ingredients (chopped) plus spring mix, chickpeas, greek tzatziki sauce, cooked quinoa, and black olives (lemon juice, olive oil spray, salt & pepper). And the other was a savory taco salad using all of those ingredients (chopped) plus fresh jalapeno, cilantro, chopped mango, organic corn, organic black beans, feta (lime juice, olive oil spray, salt & pepper). My family and I scarfed them both down and each one was bursting with different flavors. (leave a comment if you want the recipe for either of these) But I digress…
This salad is extremely delicious and a well-balanced meal. Feel free to substitute any protein for the seared tuna (grilled chicken, blackened salmon, fried tofu, etc.)
- 1 tuna steak, raw and thawed
- olive oil spray
- 1 Tbsp roasted sesame seeds
- 2 Tbsp gluten free teriyaki sauce (we like Ocean’s Halo)
- 1 tsp garlic powder
- 1 tsp Sea salt
- 1/2 tsp Freshly ground peppercorns
- 2 cups Lettuce of choice (I like a nice spring mix or baby romaine for this salad)
- 1 chopped avocado
- 1 chopped mango
- 1/4 cup blue cheese or gorgonzola cheese or goat cheese
- gluten free croutons (my very favorite is Carrington Farms Quinoa Croutons)
- avocado or olive oil spray
- balsamic glaze to taste
- salt and pepper to taste
Combine all the ingredients for the tuna and marinade for at least an hour (4 hours would be ideal).
Heat frying pan on medium high and coat with one layer of the olive oil spray.
Once you see the smoke coming off the spray, add your tuna steak. Sear on each side for approximately 5-6 minutes or until seared to your liking on each side. If you don’t like a pink inside, place a cover over the pan while searing.
When done, remove the tuna steak from the pan and slice it into 1/4 inch slivers against the grain of the tuna.
Add all the salad ingredients to a large bowl and spray lightly with a bit of avocado or olive oil and mix.
Plate your salad, add the tuna on top, and then drizzle your balsamic glaze on top (as much as you prefer)