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Southwestern Blackened Tuna Salad

Southwestern Blackened Tuna Salad

Southwestern Blackened Tuna Salad

I’m really trying to cut back on carbs right now. I’m not going to make any empty promises to myself, though, and pretend that I’m going to cut them out completely (that would be silly). Being a food and cocktail blogger it’s almost impossible. I’m just going to try to get back to the size that I was a little over a year ago. This is completely doable as long as I limit my carbs during the week (hopefully).

This salad is one of the go-to salads that I like to make when I’m trying. It’s easy to prepare and super flavorful thanks to the blackened tuna and the spicy mustard vinaigrette. Usually, I leave out the corn (you know, allergies) and often I switch out the protein for whatever is handy (either chicken or shrimp). But this tuna is the by far the best.

Southwestern Blackened Tuna Salad

Authorloulousucre
DifficultyBeginner

Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

For the blackening seasoning:
 2 tbsp smoked paprika
 1 tbsp sweet paprika
 1 tsp cayenne pepper
 1 tsp dried thyme
 1 tsp dried oregano
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp salt
 1 tsp black pepper
For the salad:
 2 ears corn
 1 tbsp butter
 2 tuna filets (approximately 8oz. each)
 1 tbsp olive oil
 4 cups spring mix salad greens
 1 cup cherry tomatoes
 ½ cup red onion, thinly sliced
 1 avocado, sliced
 2 tbsp roasted pepitas
 2 tbsp pomegranate arils
 Spicy Mustard Vinaigrette
For the spicy mustard vinaigrette:
 ½ cup white wine vinegar
 3 tbsp olive oil
 1 tbsp dijon mustard
 1 tsp wasabi pastedecrease wasabi paste to ½ tsp for a less spicy vinaigrette
 1 tsp garlic, finely minced
 1 tbsp honey
 salt and pepper to taste

To make the blackened tuna:
1

Combine all blackening seasonings together in a bowl. Drizzle the olive oil on the tuna and sprinkle with the blackening seasoning on all sides. Cover the tuna with plastic wrap and sit in the refrigerator until ready to cook.

To make the salad:
2

Preheat the grill to 400℉. Coat the corn with the butter and place on foil on the grill for 6-8 minutes or until the corn starts to roast and become dark. Remove from the grill and allow to cool. Once the corn has cooled, cut from the cob. Set aside.

3

Heat a cast-iron skillet over high heat to white-hot, just beginning to smoke. Cook the tuna on each side for 1 1/2 minutes for rare and 2 minutes for medium-rare. Remove from heat and allow to rest for 5 minutes. Once the tuna has rested, slice into long strips.

4

In a large bowl or on a large platter combine the salad greens, sliced onions, cherry tomatoes, corn, avocado slices, pepitas, and pomegranate arils. Top with the sliced tuna. Drizzle the spicy vinaigrette over the salad.

To make the spicy mustard vinaigrette:
5

In a small bowl, add the oil, mustard, wasabi, honey, and garlic. Whisk to combine. Season with salt and pepper to taste.

Ingredients

For the blackening seasoning:
 2 tbsp smoked paprika
 1 tbsp sweet paprika
 1 tsp cayenne pepper
 1 tsp dried thyme
 1 tsp dried oregano
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp salt
 1 tsp black pepper
For the salad:
 2 ears corn
 1 tbsp butter
 2 tuna filets (approximately 8oz. each)
 1 tbsp olive oil
 4 cups spring mix salad greens
 1 cup cherry tomatoes
 ½ cup red onion, thinly sliced
 1 avocado, sliced
 2 tbsp roasted pepitas
 2 tbsp pomegranate arils
 Spicy Mustard Vinaigrette
For the spicy mustard vinaigrette:
 ½ cup white wine vinegar
 3 tbsp olive oil
 1 tbsp dijon mustard
 1 tsp wasabi pastedecrease wasabi paste to ½ tsp for a less spicy vinaigrette
 1 tsp garlic, finely minced
 1 tbsp honey
 salt and pepper to taste

Directions

To make the blackened tuna:
1

Combine all blackening seasonings together in a bowl. Drizzle the olive oil on the tuna and sprinkle with the blackening seasoning on all sides. Cover the tuna with plastic wrap and sit in the refrigerator until ready to cook.

To make the salad:
2

Preheat the grill to 400℉. Coat the corn with the butter and place on foil on the grill for 6-8 minutes or until the corn starts to roast and become dark. Remove from the grill and allow to cool. Once the corn has cooled, cut from the cob. Set aside.

3

Heat a cast-iron skillet over high heat to white-hot, just beginning to smoke. Cook the tuna on each side for 1 1/2 minutes for rare and 2 minutes for medium-rare. Remove from heat and allow to rest for 5 minutes. Once the tuna has rested, slice into long strips.

4

In a large bowl or on a large platter combine the salad greens, sliced onions, cherry tomatoes, corn, avocado slices, pepitas, and pomegranate arils. Top with the sliced tuna. Drizzle the spicy vinaigrette over the salad.

To make the spicy mustard vinaigrette:
5

In a small bowl, add the oil, mustard, wasabi, honey, and garlic. Whisk to combine. Season with salt and pepper to taste.

Southwestern Blackened Tuna Salad
IngredientsDirections
Southwestern Blackened Tuna Salad

Enjoy!

XO,

Sabrina

Disclosures

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Sucre

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