Tuna Salad with Pickled Onions
2+ Hours | Serves 2-4
12-16 oz Tuna Loin
4 Corn Tortillas
1 Avocado Sliced
2 Plum Tomatoes (Outside Only/No Seeds) Small Diced
Spring Mix or Lettuce of Choice
Sesame Seeds
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Pickled Red Onions
½ Red Onion Thinly Sliced
½ cup Apple Cider Vinegar
¼ cup Rice Wine Vinegar
1 Tbsp Granulated Sugar
1 ½ tsp Kosher Salt
10-15 Black Peppercorns
2 Tbsp Honey
2 Tbsp Cold Water
Dijon Cilantro Vinaigrette
2 Tbsp White Wine Vinegar
⅓ cup Extra Virgin Olive Oil
2 Tbsp Dijon Mustard
2 Tbsp Fresh Cilantro Minced
Splash of Lime
Kosher Salt and Black Pepper to Taste
Start by making the pickled onions. Combine all ingredients except the onion in a mixing bowl. Whisk to distribute the honey and bring all ingredients together. Pour in a mason jar. Add the onions and fully submerge. Seal jar and set aside for at least 2 hours.
Preheat the oven to 375 degrees.
Wrap the tortilla shells in a damp paper towel. Microwave for 30 seconds to soften. Spray one side with cooking oil and season with kosher salt. Drape the corn tortillas, seasoned side down, over four cups of an upside down muffin pan. Bake for 10-12 minutes. Remove and set aside.
Season the tuna loin with kosher salt and cracked black pepper. Place a sauté pan on medium-high heat. When heated, add the olive oil. Sear the tuna for only a few minutes on each side to be served rare. Rest the tuna steak for a few minutes before cutting into cubes.
To make the vinaigrette, add the vinegar, mustard and lime juice in a mixing bowl and whisk together. Slowly add the olive oil while whisking to emulsify. Stir in the cilantro and season with kosher salt and pepper.
Assemble the appetizer by laying some spring mix on a plate. Drizzle with the vinaigrette. Place the tortilla cup in the center. Add tomatoes, tuna, avocado and top with pickled onions and sesame seeds.
12-16 oz Tuna Loin
4 Corn Tortillas
1 Avocado Sliced
2 Plum Tomatoes (Outside Only/No Seeds) Small Diced
Spring Mix or Lettuce of Choice
Sesame Seeds
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Pickled Red Onions
½ Red Onion Thinly Sliced
½ cup Apple Cider Vinegar
¼ cup Rice Wine Vinegar
1 Tbsp Granulated Sugar
1 ½ tsp Kosher Salt
10-15 Black Peppercorns
2 Tbsp Honey
2 Tbsp Cold Water
Dijon Cilantro Vinaigrette
2 Tbsp White Wine Vinegar
⅓ cup Extra Virgin Olive Oil
2 Tbsp Dijon Mustard
2 Tbsp Fresh Cilantro Minced
Splash of Lime
Kosher Salt and Black Pepper to Taste
Start by making the pickled onions. Combine all ingredients except the onion in a mixing bowl. Whisk to distribute the honey and bring all ingredients together. Pour in a mason jar. Add the onions and fully submerge. Seal jar and set aside for at least 2 hours.
Preheat the oven to 375 degrees.
Wrap the tortilla shells in a damp paper towel. Microwave for 30 seconds to soften. Spray one side with cooking oil and season with kosher salt. Drape the corn tortillas, seasoned side down, over four cups of an upside down muffin pan. Bake for 10-12 minutes. Remove and set aside.
Season the tuna loin with kosher salt and cracked black pepper. Place a sauté pan on medium-high heat. When heated, add the olive oil. Sear the tuna for only a few minutes on each side to be served rare. Rest the tuna steak for a few minutes before cutting into cubes.
To make the vinaigrette, add the vinegar, mustard and lime juice in a mixing bowl and whisk together. Slowly add the olive oil while whisking to emulsify. Stir in the cilantro and season with kosher salt and pepper.
Assemble the appetizer by laying some spring mix on a plate. Drizzle with the vinaigrette. Place the tortilla cup in the center. Add tomatoes, tuna, avocado and top with pickled onions and sesame seeds.
Follow us on social media to watch a video of this recipe
