Seared Tuna and Mushroom Salad - Kosher.com
I kept telling myself that just because something is so, so good, that doesn’t mean I have to eat triple portions of it, but it didn’t
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Ingredients
- 4 6-ounce (170-gram) tuna steaks, cut into 1-inch (2-and-1/2-centimeter) cubes
- 3 tablespoons olive oil, plus more for sautéing
- sea salt, for sprinkling
- freshly ground black pepper, for seasoning
- 8 ounces (225 grams) white mushrooms, cleaned and sliced
- 1 large leek, white part only, cleaned and diced
- 8 ounces (225 grams) salad greens of your choice, such as Beleaves
- 1 and 1/2 cups grape tomatoes, sliced
- 1 yellow pepper, diced
- 1/2 cup toasted pumpkin seeds and/or sunflower seeds (you can use either one or a combination)
- pomegranate seeds (optional)
- watermelon radish, sliced into matchsticks (optional)
- 1/2 cup oil
- dash cayenne pepper
- 1/8 teaspoon salt
- 1/4 cup Gefen Lemon Juice, plus 1 tablespoon
- 1 cube Gefen Frozen Garlic
- 1 tablespoon Herzog Lineage Pinot Noir or other red wine
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 1/2 cube Gefen Frozen Ginger (optional)
- 1 tablespoon honey
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