Ahi Tuna Spring Salad {with Asian Vinaigrette}

INGREDIENTS

8 oz

Ahi Tuna Filet (, preferably Sushi Grade)

Salt and Pepper (, to taste)

2 tbsp

Canola Oil

Vinaigrette:

1/2

Jalapeno (– roughly chopped)

inch Fresh Ginger (– peeled and roughly sliced)

1 clove

Garlic (– minced)

2 tbsp

Reduced Sodium Soy Sauce

1 tsp

Honey

1 tsp

Toasted Sesame Oil

1 tbsp

Lime Juice

1 tbsp

Rice Wine Vinegar

3 tbsp

Cilantro (, packed – plus more for garnish)

1/8 tsp

Kosher Salt

1/4 cup

Extra Virgin Olive Oil

Salad:

Head Bibb Lettuce (– roughly chopped)

2 cups

Spring Mix

Watermelon Radishes (–thinly sliced)

1/2

Seedless Cucumber (– thinly sliced)

1 cup

Sugar Snap Peas (– strings removed)

Scallions (– thinly sliced)

Avocado (- peeled, pitted and cubed)

Shallot (– thinly sliced)

Toasted Sesame Seeds (, to taste)