Over the Rainbow Cubed Ahi Tuna Salad
Over the Rainbow Cubed Ahi Tuna Salad
    Instructions
    1. If using raw almonds instead of marcona almonds, blanch almonds in boiling water for 2-3 minutes. Drain and remove skins. Pat dry. In a small skillet over medium high heat, roast almonds in enough oil just to coat the almonds until lightly toasted, about 3-4 minutes. Sprinkle with a little salt. Set aside. Brush the tuna steak with olive oil. Sprinkle with salt and pepper and press into steak. Cut steak into one inch cubes. Heat oil in skillet and cook cubes on high heat until seared on all sides. about 2 minutes. Set aside. In a large bowl, combine cherry tomatoes, avocado, red onion, red pepper and yellow pepper, tomatillos, arugula or greens, pepitas and wasabi peas, almonds and tuna cubes. In a food processor, blender or with a whisk, mix together dressing ingredients until well combined. Drizzle dressing over salad and gently toss. Add salt and pepper as needed.
    Recipe Notes

    Jan’s Notes: I found pepitas and wasabi peas at Whole Foods and Sprouts. Marcona almonds can be found at Whole Foods, AJ’s Fine Foods, and select grocery stores.