Blackened Tuna Salad With Crispy Walnuts
Nutrition
Calories: 1608 kcalCarbohydrates: 64 gProtein: 67 gFat: 145 gSaturated Fat: 28 gCholesterol: 80 mgSodium: 613 mgFiber: 19 gSugar: 41 gVitamin A: 391.95 IUCalcium: 254 mgIron: 24 mg
Ingredients
- 2 cups chopped walnuts
- 1 tbsp butter
- 2 tbsp vegetable oil
- 1 tsp cayenne pepper
- 3 tbsp packed brown sugar
- 1/4 tsp salt
- 1 whole Clove garlic chopped
- 2 tsp honey
- 4 tablespoon lime juice
- 2 tbsp balsamic vinegar
- 4 tbsp light olive oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 whole red leaf lettuce rinsed
- 2 whole roma tomatos cut in wedges
- 1 tablespoon light olive oil
- 10 ozs tuna steak 2 steaks 4-6 ozs each
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp sesame seeds
Instructions
- To prepare the walnuts, combine all the ingredients in a small mixing bowl. Heat a large skillet over low heat and cook, stirring often, until the sugar melts and coats the nuts. Transfer to a cookie sheet and bake at 325°, stirring several times, until the walnuts are crisp, about 25 - 30 minutes.
- Whisk together the garlic, honey, lime juice, vinegar, and oil. Season with salt and pepper and set aside.
- Cut the lettuce into bite-size pieces and chill thoroughly.
- Brush the tuna steaks with olive oil, season with salt and pepper. Coat with sesame seeds and sear in a hot nonstick or cast iron skillet. Cook about 2 - 2-1/2 minutes on each side. Keep the tuna warm in a 300° oven while assembling the salads.
- Toss lettuce and walnuts together with the vinaigrette. Mound on two dinner plates. Arrange tomato wedges around the edge of each plate. Cut the tuna into bite-size pieces and place in the center.