Seared tuna with kiwi-avocado salad and lemon vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared tuna with kiwi-avocado salad and lemon vinaigrette

Dairy-Free, Paleo, Diabetes-Friendly, Soy-Free, Mediterranean, Carb-Conscious, Gluten-Free, Lean & Clean

2 Servings, 510 Calories/Serving

15 Minutes

This main-course salad serves up unexpected ingredients—avocado, kiwi, and bell pepper with seared tuna steaks—in a satisfying combo of textures and flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic avocado
  • 1 organic lime
  • Seafood options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 organic kiwi
  • 1 organic red or other bell pepper
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 6 ounces organic shredded kale or other leafy greens

Ingredient IQ

Think of porcini powder (used here in our lemon vinaigrette) as magic umami dust. Made from ground dried porcini mushrooms, the powder is especially tasty in leaner dishes because it gives food richer, deeper flavors without adding fat.

Grill It

For the tuna:
Prepare a medium-hot fire in a grill. Set the tuna on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked to the desired doneness, 5 to 10 minutes.

For the scallops:
Prepare a medium-hot fire in a grill. Meanwhile, soak the wooden skewers in water for 10 minutes before threading them with the scallops. Thread the scallops onto skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories: 510, Protein: 42g (84% DV), Fiber: 14g (56% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 150mg (6% DV), Carbohydrates: 32g (11% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the avocado

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
  • Zest and juice the lime.
In a large bowl, combine the avocado and lime zest and juice. Season with salt and pepper and toss to coat. Let stand while you prepare the seafood and remaining salad ingredients.

2

Sear the seafood

For the tuna:
  • Pat the tuna dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare, 1 to 2 minutes per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut the tuna into ½-inch-thick slices.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

While the seafood cooks, prepare the salad.

3

Make the salad

  • Peel the kiwi and cut into ¼-inch-thick rounds.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Coarsely chop the cilantro. Set aside half for garnish.
In a small bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
To the bowl with the avocado, add the kale, kiwi, bell pepper, half the cilantro, and half the lemon vinaigrette and toss to coat (set aside the remaining vinaigrette for serving).

Serve

Transfer the kiwi-avocado salad to individual bowls, top with the seafood, and garnish with the remaining cilantro. Serve the remaining vinaigrette on the side.

Kids Can!

  • Scoop out the avocado.
  • Juice the lime.
  • Toss the avocado with lime zest and juice.
  • Stir the lemon vinaigrette.
  • Assemble the salad.