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.
AuthorloulousucreCombine 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.
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.
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.
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.
In a small bowl, add the oil, mustard, wasabi, honey, and garlic. Whisk to combine. Season with salt and pepper to taste.
Ingredients
Directions
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.
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.
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.
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.
In a small bowl, add the oil, mustard, wasabi, honey, and garlic. Whisk to combine. Season with salt and pepper to taste.
Enjoy!
Looks so healthy and delicious!!
Thanks so much! It is really delicious and pretty healthy. I think you would love the vinaigrette, it’s perfect on just about any salad.