June 22, 2009

Daily Recipe: Southwestern Seared Tuna Salad

Feel like upping your mercury level today? Tap into your inner Jeremy Piven and indulge in a healthful dinner option with our Southwestern Seared Tuna Salad. It's easy to prepare and a filling option for those who are trying to watch their carbs at the dinner table.

Dear Carbs, You sit on my hips and make me look fat in my bikini. Therefore, I hate you. F-U Carbs!! Love, WickedGoodFood

Southwestern Seared Tuna Salad - serves two for dinner


  • 1 lb of fresh tuna steak

  • Chef Paul Prudhomme's Poultry Magic Seasoning - at every market in the spice section.

  • 1/2 cup garbanzo beans

  • 1 cup canned corn

  • 1/2 red pepper, diced

  • 1/2 yellow pepper diced

  • 1 cup cherry tomatoes, cut in half

  • 1 avocado, diced

  • 1/2 cup red onion, diced

  • your favorite lettuce. I use romaine or baby greens


  • 1/4 cup fresh lime juice

  • 1 tablespoon mayo. I use Kraft Olive Oil mayo (1/2 the fat as regular mayo)

  • 1 tablespoon sour cream

  • 1/4 cup olive oil

  • 3 tablespoons chopped cilantro

  • 1 teaspoon finely minced jalapeno

  • 1 clove garlic, finely minced

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin


First, do the dressing. In an airtight tupperware bowl, mix in all of the ingredients, close the lid, and shakey, shakey, shakey until everything is mixed well. Taste and add salt and pepper if you like. Now, get the salad ready. Dump your washed greens into a salad bowl. Top with diced peppers, corn, beans, tomatoes, onion, and avocado. Finally, it's time to sear the tuna. Season the tuna steaks on both sides with the Poultry Magic seasoning. Heat a skillet on high heat with a little bit of olive oil in the pan. When the pan is hot, add the tuna steaks. Sear on one side for 2 minutes and then flip. Sear the other side for 2 minutes. This should yield a tuna that is cooked medium. If you like it more well done, cook for longer. You can't really screw it up. When your tuna is done to your liking, transfer it to a cutting board. Slice the tuna in strips and present artfully on top of your salad. Drizzle with the dressing and yeee haw....Southwestern Salad!

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