Sunday Dinner: Salad with Seared Ahi Tuna

Yes, I am aware that it is Monday, and not Sunday...Sorry it's late folks!



Tools
Frying Pan
Sharp Knife*
Spatula
Tongs


Ingredients
1 small ahi tuna steak (roughly the size of...a can of tuna!)
1 head red leaf lettuce
5 or 6 grape or cherry tomatoes (or more)
3 tbsp olive oil
1 serving miso or sesame or ginger (to taste!) dressing

Prep time: 5 min
Cook time:  5 min

Recipe

1. Rinse and chop your lettuce into nice bite sized pieces (I like 2" squares)
2. Put lettuce and tomatoes in a salad bowl and set aside
3. Heat olive oil on medium heat until water will sizzle, but not spatter.  Coat the pan thoroughly.
4. Place the tuna in the pan.  Let sear until a golden brown color is achieved (about 2 min).
5. Using a spatula release the tuna from the pan.  Using tongs gently turn the tuna and brown the other side until golden brown (about 2 min).
6. If desired sear remaining sides of tuna.  Do not overcook.
7. Remove Tuna from heat and immediately slice into 1/4" thick medalions.
8. Serve on salad with dressing as desired.

Note:  You can prepare this the night before for your lunch, or in the morning, as the tuna cooks very quickly.  I prefer to toss it in the pan after I'm done fixing my morning egg whites.


*Don't cheap out on me here folks.  Do yourself a favor, go to some place like Sur la Table or if you're feeling bourgeoisie  Williams-Sonoma and get yourself a nice santoku from Wustof or Henckle.  This is a great all purpose knife that will last you a long time if you take good care of it (that means washing it as soon as you are done with it and putting it RIGHT BACK....NO DISHWASHERS EITHER!)  (Thanks for the pro tips Chad!)