Tuna Salad with Pickled Onions

Name: Tuna Salad with Pickled Onions
Total time: 120 min
Yield: 2–4
Ingredients: Salad and Tortilla Bowls — 12-16 oz Tuna Loin; Salad and Tortilla Bowls — 4 Corn Tortillas; Salad and Tortilla Bowls — 1 Avocado Sliced; Salad and Tortilla Bowls — 2 Plum Tomatoes (Outside Only/No Seeds) Small Diced; Salad and Tortilla Bowls — Spring Mix or Lettuce of Choice; Salad and Tortilla Bowls — Sesame Seeds; Salad and Tortilla Bowls — 2 Tbsp Extra Virgin Olive Oil; Salad and Tortilla Bowls — Kosher Salt and Black Pepper to Taste; Pickled Onions — ½ Red Onion Thinly Sliced; Pickled Onions — ½ cup Apple Cider Vinegar; Pickled Onions — ¼ cup Rice Wine Vinegar; Pickled Onions — 1 Tbsp Granulated Sugar; Pickled Onions — 1 ½ tsp Kosher Salt; Pickled Onions — 10-15 Black Peppercorns; Pickled Onions — 2 Tbsp Honey; Pickled Onions — 2 Tbsp Cold Water; Vinaigrette — 2 Tbsp White Wine Vinegar; Vinaigrette — ⅓ cup Extra Virgin Olive Oil; Vinaigrette — 2 Tbsp Dijon Mustard; Vinaigrette — 2 Tbsp Fresh Cilantro Minced; Vinaigrette — Splash of Lime; Vinaigrette — Kosher Salt and Black Pepper to Taste; Tortilla Preparation — Cooking Oil Spray

Seared tuna and avocado served in crisp tortilla bowls over greens, with quick-pickled onions.

Ingredients

Salad and Tortilla Bowls — 12-16 oz Tuna Loin
Salad and Tortilla Bowls — 4 Corn Tortillas
Salad and Tortilla Bowls — 1 Avocado Sliced
Salad and Tortilla Bowls — 2 Plum Tomatoes (Outside Only/No Seeds) Small Diced
Salad and Tortilla Bowls — Spring Mix or Lettuce of Choice
Salad and Tortilla Bowls — Sesame Seeds
Salad and Tortilla Bowls — 2 Tbsp Extra Virgin Olive Oil
Salad and Tortilla Bowls — Kosher Salt and Black Pepper to Taste
Pickled Onions — ½ Red Onion Thinly Sliced
Pickled Onions — ½ cup Apple Cider Vinegar
Pickled Onions — ¼ cup Rice Wine Vinegar
Pickled Onions — 1 Tbsp Granulated Sugar
Pickled Onions — 1 ½ tsp Kosher Salt
Pickled Onions — 10-15 Black Peppercorns
Pickled Onions — 2 Tbsp Honey
Pickled Onions — 2 Tbsp Cold Water
Vinaigrette — 2 Tbsp White Wine Vinegar
Vinaigrette — ⅓ cup Extra Virgin Olive Oil
Vinaigrette — 2 Tbsp Dijon Mustard
Vinaigrette — 2 Tbsp Fresh Cilantro Minced
Vinaigrette — Splash of Lime
Vinaigrette — Kosher Salt and Black Pepper to Taste
Tortilla Preparation — Cooking Oil Spray

Method

PICKLE THE ONIONS: Mix the vinegars, sugar, salt, peppercorns, honey and water until the sugar dissolves. Add the thinly sliced onion to a jar and pour over the pickling liquid to submerge it. Seal and refrigerate for at least 2 hours.
MAKE THE TORTILLA BOWLS: Heat the oven to 375°F. Wrap the tortillas in a damp paper towel and microwave for 30 seconds. Spray one side with cooking oil and season with salt. Drape each over four cups on an upside-down muffin pan, seasoned side down. Bake for 10–12 minutes, until crisp.
SEAR THE TUNA: Season the tuna with salt and pepper. Heat the olive oil in a pan over medium-high heat. Sear for a few minutes per side, leaving the center rare. Rest briefly, then cut into cubes.
MAKE THE VINAIGRETTE: Whisk the white wine vinegar, Dijon and lime juice together. Slowly whisk in the olive oil. Add the cilantro and season with salt and pepper.
ASSEMBLE: Dress the greens and divide among plates. Add a tortilla bowl to each and fill with tomatoes, tuna, avocado and drained pickled onions. Finish with sesame seeds.