Appetizers & Snacks, Lunch
Seared Tuna Salad
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: you can prepare the vinaigrette up to 3 days in advanced. Store it in an airtight container in the refrigerator.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon sea salt, plus additional for seasoning
- 1/2 teaspoon freshly ground black pepper, plus additional for seasoning
- 6 tablespoons extra-virgin olive oil
- .5 pound Ahi tuna, cut into 4 strips
- 2 tablespoons sesame oil
- 10 ounce bag baby greens
- 1/2 English cucumber, sliced
Utensils
- Small Bowl
- Whisk
- Silicone-Tipped Tongs
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Step 1
Insert the grill grate and close the hood. Select GRILL, set the temperature to MAX, and set a time to six minutes. Select START/STOP to begin preheating.
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Step 2
Meanwhile, in a small bowl, whisk together the rice wine vinegar, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper. Slowly pour in the olive oil while whisking, until the vinaigrette is fully combined.
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Step 3
Season the tuna with salt and pepper, and drizzle with sesame oil.
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Step 4
When the unit beeps to signify it has preheated, place the tuna strips on the Grill Grate. Close the hood and cook for 4 to 6 minutes. (There is no need to flip during cooking.)
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Step 5
While the tuna cooks, divide the baby greens add cucumber slices evenly among 4 plates or bowls.
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Step 6
When cooking is complete, top each salad with one tuna strip. Drizzle the vinaigrette over the top and serve immediately.
