Ingredients
- ½ cup white balsamic vinegar
- ¼ cup water
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 1 cup extra virgin olive oil
- Salt and black pepper, to taste
- 2 (8 ounce) ahi tuna steaks
- 1 red pepper
- 1 red onion
- 1 bunch of arugula
- 2 cups of fresh spinach
- 20 grape tomatoes
Make it step by step
- Combine first four ingredients in a jar with a lid and shake vigorously. Add olive oil and shake again. Divide mixture in half, reserving half to use as salad dressing later.
- Pour remaining half over tuna steaks and marinade for one hour. Sprinkle salt and black pepper on tuna steaks. In a hot skillet, sear tuna steaks for 2-3 minutes on each side.
- While tuna cooks, combine arugula and spinach in large, shallow serving bowl or platter. Slice red pepper and onion, place on top of arugula/spinach mixture. Sprinkle tomatoes on top. Cut cooked tuna into chunks and place on top of salad.
- Serve immediately, with reserved salad dressing.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Omaha Steaks, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.