Ahi Tuna Winter Salad...Ahi Tuna Winter Salad with Creamy Balsamic Dressing (DF, GF)

You can never have too many main course recipes, so give Ahi Tuna Winter Salad with Creamy Balsamic Dressing (DF, GF) a try. One portion of this dish contains around 25g of protein, 14g of fat, and a total of 377 calories. This gluten free and pescatarian recipe serves 2 and costs $5.38 per serving. 91 person have made this recipe and would make it again. If you have salt, pepper, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Nutritionist in the Kitchen. It is perfect for Winter. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 100%, this dish is tremendous. Similar recipes are Tart Cherry Glazed Ahi Tuna Kabobs over Spiralized Winter Salad, Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna, and Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna.

Ingredients

Cooking Instructions

1. 01

   Begin by roasting the potatoes, if you are using the Little Potato Company Oven-Ready creamer potatoes, simply follow the package instructions. If not, pre-heat the oven to 450 degrees and toss 1 1 cups of small creamer potatoes in a bowl with 1 teaspoon of dried parsley, teaspoon garlic powder, tsp salt, tsp pepper, and 1 teaspoon of olive oil.Roast potatoes on a baking sheet in the oven for 30-35 minutes, until fork tender.

2. 02

   Remove potatoes from oven and set aside to cool.Next, prepare the dressing by adding all of the dressing ingredients to a small blender or food processor and blend until smooth and emulsified (about 20-30 seconds), set aside.

3. 03

   Heat a pan over medium-high heat and add in the olive oil, season the tuna with the salt and pepper and once the pan is hot, add to the pan and sear for 1 minute on each side, then another 10 seconds on the edges.

4. 04

   Remove from the pan and slice the tuna into strips.Lastly, assemble the salad. To a large serving bowl add the spinach, and layer on the tomatoes, fennel, red onion, roasted potatoes (cut in halves), the sliced seared tuna, and drizzle with the dressing.Toss with the dressing and divide the salad between two plates.Enjoy!