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Sharp Health News

Seared ahi tuna and endive salad (recipe)

Feb. 16, 2021

Seared ahi tuna and endive salad

Looking to add more heart-healthy dishes to your diet? Try this delicious recipe for seared ahi tuna, courtesy of Trang Tran, executive chef at Sharp Coronado Hospital. According to the American Heart Association, fish is a good source of protein and omega-3 fatty acids, which can help reduce the risk of heart disease and stroke.

Seared Ahi Tuna and Endive Salad With Herb Meyer Lemon Vinaigrette

Yields 2 servings


Fish Ingredients
  • 2 (6-ounce) center-cut ahi tuna steaks, sushi grade
  • 3 tablespoons water
  • 1 tablespoon fresh basil, chopped
  • Fresh ground black pepper, to taste
  • Sodium-free salt alternative, to taste
Vinaigrette Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons Meyer lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallots, minced
  • 2 tablespoons Italian parsley, finely chopped
  • Zest of 1 Meyer lemon
  • Fresh ground black pepper, to taste
  • Sodium-free salt alternative, to taste
Salad Ingredients
  • 16 green endive leaves, trimmed
  • 8 grape tomatoes, halved
  • 6 black Bella di Cerignola olives (or any Italian black olive), pitted and sliced
  • 6 Castelvetrano olives (or any Italian green olive), pitted and sliced
  • 1 ounce red onion, thinly sliced
  • 2 ounces fennel bulb, thinly sliced
  • 1 ounce arugula
  • 1 ounce parsley, finely chopped


Step 1: Cook the Fish

Season both sides of the tuna with salt substitute, pepper and basil. In a medium skillet over medium-high heat, add 3 tablespoons water. Carefully place tuna in the pan and sear both sides. Then continue to add small amounts of water as needed to steam fish. Steam for 30 seconds, if you prefer rare. Depending on the thickness of the fish, it will take longer to cook according to your preference.

Set the cooked tuna on a paper towel-lined plate and let cool to room temperature. Season tuna with fresh ground black pepper and salt substitute, to taste. When cool, cut tuna crosswise into 1/4-inch slices.

Step 2: Make the Vinaigrette

In a small bowl, add all ingredients except for the salt substitute and pepper. Whisk together until combined. Add desired amount of salt substitute and pepper.

Step 3: Prepare the Salad

In a medium bowl, add all salad ingredients and gently toss to combine.

Step 4: Plate Your Meal

Lay the sliced tuna on two plates. Add enough dressing to the bowl of salad to lightly coat. Add more freshly ground pepper, if desired. Gently place salad on each plate, slightly covering the tuna. Spoon remaining vinaigrette over the tuna, if desired. Serve and enjoy.

Chef Trang Tran is the executive chef at Sharp Coronado Hospital.

Chef Trang Tran is the executive chef at Sharp Coronado Hospital. A classically trained chef, Tran has over 20 years of experience in culinary management for restaurants and resorts. She previously served as the executive chef of banquets at the Fairmont Grand Del Mar.

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