Ok babes, this is seriously like the best salad. Ever. It's one of my favorites to make because it's super easy too. I was inspired to make this dish by my favorite place in Waikiki named Irifunes. I must admit, it's not as good as theirs (perhaps because I'm not in Hawaii while I'm eating it) but it's pretty dang close. Not only is it so scrumptious, but it's packed with protein, raw veggies and is a perfect low cal option.
Ingredients:
Freshest (sashimi grade) Ahi Tuna you can get!
Spinach
Tomatoes
Salt & Pepper
Capers
Minced Garlic
Lemon
Olive Oil
Start by crusting the edges of the ahi with pepper and a little salt. I do this by grinding up pepper into a little pile and then "dipping" the edges of the Ahi into the pepper. Set aside. Place a handful of spinach onto a plate and arrange the tomato cut into fours around the edges. Sear the ahi on a hot skillet for one minute each side, make sure you don't leave it too long otherwise it will cook through and loose a lot of flavor. Filet and place over the spinach.
Prepare the dressing before hand by cooking about two tablespoons of minced garlic until fragrant. Add 1/4 cup olive oil and the juice of a whole lemon. Add your desired amount of capers. Cook until warm and drizzle over the salad. Voila! Dairy free, gluten free and "pescaterian" friendly deliciousness!
PS. Remember how I don't really measure when I cook? Ya. Well, use your judgment if you think my measurements might be a little off xo
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