Seared Ahi Tuna with Tropical Tangy Pineapple-Cilantro Salsa, Asparagus and Avocado!
The weekend (and I don’t mean the “singer”) is here and if you are craving for seafood, it may be a good idea to take a deep look at my dish today. In all honesty, this ahi tuna is just accompanying the pineapple salad. This salad is refreshing, salty, tangy, cold and super yummy. The tuna is fresh and after cooked, it only need a squeeze of fresh lime and a pinch of sea salt just seconds before taking that first bite. The dish is a bit expensive but it is so worth it.
Approximate Prep and Cooking Time: Under 40 minutes
Approximate Cost: $24.30 or $12.15 per serving
Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced
The Tuna: ($15.85)
2 Ahi tuna fillet (and you will have a small piece left to use in a seafood stew) ($15.25)
1 ½ tsp. Angie’s Dried Seasoning (see link below) (.25)
1 tbsp. EVOO to marinade the tuna) (.35)
The Salad: ($4.70)
1 large Roma and 3 cherry tomatoes (.70)
½ Pineapple cut in cubes ($1.50)
4 Baby cucumbers ($1.00)
1 small onion chopped (.30)
1 clove of minced garlic (.05)
¼ cup chopped Cilantro (.25)
1 tbsp. EVOO (1 for the salad) (.35)
1 tsp. Red Wine Vinegar (.15)
1 lime to squeeze the juice over the salad (.25)
Salt & Pepper to taste (.15)
12 Asparagus spears ($2.50)
1 lime (1 cut in half to garnish) (.25)
Avocado cut ($1.00)
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.