Zesty Seared Ahi Tuna Salad with Crispy Caribbean Lime Plantain Chips

Colourful, fresh, and served with Solula Carribean Lime Kettle Cooked Plaintain Tostones - this delicious salad has hints of sweet, salty, and spicy in every bite! Scoop with plantain chips and make sure to savour every bite!

Gluten-Free
Serves: 2

Ingredients:

For the salad:

¼ cup avocado oil 

1 tablespoon Dijon mustard 

½ tablespoon honey 

1 tablespoon lime juice

2 teaspoons hot sauce of choice 

Salt, to taste

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3 cups shredded purple cabbage

2 carrots, shredded

1 avocado, diced

½ cup diced fresh mango

2 green onions, sliced 

Cilantro, for serving 

For the Ahi Tuna:

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder 

½ teaspoon salt

¼ teaspoon ground black pepper 

2 Ahi Tuna steaks 

2 tablespoons avocado oil 

For serving:

1 bag Solula Kettle Cooked Plantain Tostones

Directions: 

For the salad:

Combine the oil, dijon mustard, honey, lime juice, and hot sauce in a large bowl and mix well—season with salt to taste. 

Add the purple cabbage, carrots, avocado, mango, green onion, and cilantro. Toss together until the ingredients are evenly coated in the dressing. Cover and set in the fridge until ready to serve. 

For the Ahi Tuna:

In a small bowl, combine the smoked paprika, ground cumin, garlic powder, salt, and pepper. Pat the tuna steaks dry with a paper towel and evenly sprinkle the spice blend over the tuna steaks. 

Add the oil to a large stainless steel pan over high heat. When the oil is hot, carefully lay the tuna steaks in the pan and cook for 1-2 minutes per side depending on the thickness of the tuna steak. Remove From the pan and place on a cutting board.  Allow the tuna steaks to rest for 10 minutes.

Using a very sharp knife, thinly slice the tuna against the grain. Serve with the zesty salad and a handful of Solula Carribean Lime Kettle-Cooked Plantain Tostones.