Seared Tuna Salad with Coconut Lime Dressing and Spiced Tortilla Croutons

By: Marge Perry & David Bonom


4 6 inch of corn tortillas
1 teaspoon of plus 2 tablespoons canola oil
3/4 teaspoon of cumin
1/8-1/4 teaspoon of ground cayenne
1/2 teaspoon of salt
1 1/2 pound of tuna steak
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of coconut milk
1/4 cup of lime juice
2 teaspoons of fish sauce
2 teaspoons of brown sugar
2 teaspoons of sesame oil
8 cups of mixed field greens
1 1/2 cup of cherry tomatoes halved (if large)
3 scallions cut in 1-inch pieces
1 large of avocado cut in thin strips


  1. Cut the tortillas into thin strips and toss with the oil. Combine the cumin, cayenne and salt and toss with the strips.
  2. Heat the 2 tablespoons of oil in a Circulon skillet over medium high. Add the tortilla strips and cook,. Stirring occasionally, until browned, about 5 minutes. Transfer to a plate to cool.
  3. Sprinkle the tuna with the salt and pepper and cook in the same skillet for 3-4 minutes per side, or to desired degree of doneness. Cut into thin strips.
  4. Whisk together the dressing ingredients. Toss 1/2 cup of the dressing with the greens, tomatoes and scallions. Divide among four plates and top with the tuna, avocado, and tortilla croutons. Drizzle a little of the remaining dressing over the pieces of tuna.