When it comes to quick weeknight dinners, it doesn’t get much easier than a hearty salad packed with protein and vegetables. This Blackened Tuna Salad features blackened tuna alongside fresh greens, cucumber, bell pepper, and radishes. It is finished off with a flavorful dressing made with Creole mustard, vinegar, cane syrup, jalapeño, garlic, and ginger. The tuna steaks cook up in just four minutes, and you can prep the dressing and veggies in advance and toss everything together when you’re ready to eat.
Blackened Tuna Salad
Makes 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon Creole seasoning*
- 4 (4- to 6-ounce) tuna steaks
- ¼ cup white wine vinegar
- 1 tablespoon Creole mustard
- 2 tablespoons chopped jalapeño
- 1 tablespoon chopped garlic
- 1 tablespoon cane syrup*
- 2 teaspoons ginger paste*
- ½ cup olive oil
- 1 (5-ounce) package fresh spring mix lettuces
- 1 medium cucumber, thinly sliced
- 1 red bell pepper, cut into ¼-inch strips
- 1 yellow bell pepper, cut into ¼-inch strips
- 6 medium radishes, thinly sliced
Instructions
- Heat a 12-inch cast-iron skillet over high heat until hot but not smoking, about 2 minutes. Reduce heat to medium-high; add butter.
- Sprinkle Creole seasoning on both sides of tuna steaks; add to skillet, and cook for 2 minutes per side. Remove from heat.
- In the container of a blender, place vinegar, mustard, jalapeño, garlic, cane syrup, and ginger paste; pulse until combined, 4 to 5 times. With blender running, add oil in a slow, steady stream until combined.
- Divide spring mix, cucumber, bell peppers, and radish among serving plates. Slice tuna, and divide among salads. Drizzle with vinaigrette. Serve immediately.
Notes
*We used Tony Chachere’s Original Creole Seasoning, Steen’s Cane Syrup, and Gourmet Garden™ Ginger Stir-In Paste.
