Andis Wines' Chili Crusted Ahi Tuna Salad with Cilantro Garlic Dressing

The award-winning 2013 Andis Wines Sémillon nicely complements a spicy seared ahi salad.

Servings: 1

Cook Time: 15 minutes

Pair With: 2013 Andis Wines Sémillon

Source: Recipe courtesy of Andis Wines

INGREDIENTS

5 oz sushi grade ahi tuna
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp ground coriander
dash of salt & pepper
non-stick olive oil spray
2 oz thinly sliced avocado
1/2 cup cilantro
1 tbsp prepared fresh salsa
1 clove garlic
juice of 1/2 a lime
1 tsp sugar
1 tsp olive oil
2 cups mixed green lettuce
1/4 cup sprouts (optional)

DIRECTIONS

Mix together chili powder, cumin, coriander, garlic powder, salt & pepper in a bowl. Sprinkle over the tuna steak and pat the spices to make a nice coating over the whole tuna, making sure to coat all sides & edges.

Heat a non-stick pan at medium to high heat, and grease lightly with olive oil spray (or olive oil). Sear the tuna on each side for 30 seconds to 1 minute. The outside should be just cooked while the inside is still raw. Once cooked on all sides, set the tuna aside or put in the fridge to chill.

For the dressing, place cilantro, salsa, lime juice, olive oil, and sugar in a food processor or blender and pulse until you get a dressing consistency.

Assemble the salad, put the lettuce & sprouts on a plate, slice the tuna into thin slices & layer with the avocado over the lettuce. Pour dressing over the tuna & enjoy!

 

Recipe Courtesy Of

Andis Wines

The stunning, fresh architecture of Andis Wines, located in the heart of Amador County’s Shenandoah Valley, was designed as homage to the beauty of modern winemaking and the joys of gracious hospitality.