Ahi Tuna Salad with Avocado Chimichurri
Ahi Tuna Salad with Avocado Chimichurri. Ok ok ok, have you all been waiting for it?! Our January salad recipe has finally arrived. But just because it’s salad doesn’t mean it isn’t fun. Actually this one is super fun with all those vibrant colors and flavors. First of all, Ahi Tuna and chimichurri is like the perfect combination especially when it’s a spicy avocado chimichurri. Then you’ve got asparagus...and red leaf lettuce...and watercress...AND extra avocado because why not?! Best part is the Lemon Dijon dressing, that is totally the key to this yummy bowl. Healthy, simple, and delicious...you really can’t go wrong!!
Sometimes there is absolutely nothing exciting about salad. But throw in the right combination of ingredients, and suddenly they can be totally fun. I am huge fan of Ahi Tuna for starters, so if you’re putting it in a salad, I am 100% eating it.
Honestly, we started off the day thinking about doing a Nicoise Salad. But we’ve already shared that recipe with you guys, and we wanted to come up with something a little different but still delicious and colorful. This one is a little simpler than a Nicoise Salad, but definitely still has all the perfect flavors. It’s a little tangy from the Lemon Dijon Vinaigrette, a little spicy and herby with that Avocado Chimichurri.
It’s super easy, and sometimes you need an easy dinner on a Thursday night. Bonus?! It's definitely a perfect mid-January salad to keep the healthy new year trend going!
Ingredients
For the Tuna
2 tuna steaks about 1 1/2 pounds total
2 tablespoons olive oil
1/4 cup soy sauce
freshly ground pepper
For the Vinaigrette
juice and zest 1 lemon
2 teaspoons dijon mustard
1/8 cup shallot vinegar
1/2 cup olive oil
sea salt and pepper to taste
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
Juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
For the Salad
1 pound asparagus spears
2 tablespoons olive oil
salt and pepper
4 small heads artisan lettuce or 2 (5 ounces) packages of lettuce of your choice
1 avocado; sliced
watercress for topping
Directions
Marinate the tuna in olive oil, soy sauce, and black pepper for 1 hour turning frequently. Spray a large skillet with olive oil. Heat over medium heat until very hot and add the tuna steaks. Cook for 1 minute and 15 seconds on each side for rare. Transfer to a cutting, and slice against the grain. Set aside.
For the vinaigrette, combine all ingredients in a jar and shack well. Set aside.
For the Avocado Chimichurri, mix all ingredients in a food processor until smooth. Set aside.
Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Cook in a 400 degree oven for 10 minutes.
Assemble the salad with the asparagus, lettuce, sliced avocado, and ahi tuna. Top with watercress, vinaigrette, and chimichurri.
