Serves 2
20 min
Chopped Cajun Ahi Tuna Salad
Recipe GLPR8d41c36fcaae72
A vibrant, nutritious salad featuring seared Cajun-seasoned ahi tuna served over fresh romaine lettuce, crisp vegetables, and a light ranch dressing. This pescatarian-friendly dish comes together in just 20 minutes for a satisfying, flavorful meal.
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Ingredients
8 ounces fresh or frozen ahi tuna steaks, thawed
1 tablespoon salt-free Cajun seasoning
Nonstick cooking spray
¼ cup light ranch salad dressing
3 cups bite-size pieces romaine lettuce
¼ cup quartered cherry tomatoes
¼ cup chopped celery
¼ cup chopped green sweet pepper
¼ cup sliced green onions
Directions
Pat the ahi tuna steaks dry with paper towels. Divide the Cajun seasoning evenly between the two steaks and rub it on all sides, coating thoroughly.
Lightly coat a nonstick skillet or grill pan with cooking spray and heat over medium-high heat until very hot, about 2 minutes.
Place the seasoned tuna steaks in the hot pan and sear for 2 to 3 minutes per side, until the internal temperature reaches 145°F. The exterior should develop a light crust while the interior remains slightly tender.
Transfer the cooked tuna to a cutting board and let rest for 1 minute, then chop into bite-size pieces.
In a large bowl, combine the romaine lettuce, cherry tomatoes, celery, green pepper, and green onions.
Divide the lettuce mixture evenly between two serving plates. Top each with the chopped Cajun tuna and drizzle with 2 tablespoons of ranch dressing per serving. Serve immediately.
