Seared Ahi Tuna Salad with
Pomegranate Vinaigrette
Ready Pac Foods, Inc.
1 16-ounce bag Ready Pac* Grand
Parisian Complete Salad
1/4 cup pomegranate juice
1/2 cup canola oil
5 wonton wrappers, cut into
1/8-inch strips (optional)
4 6-ounce fresh tuna steaks
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup black sesame seeds
1/4 cup white sesame seeds
Remove the dressing packet from the salad bag. In a small bowl, combine dressing
and pomegranate juice; mix well and set aside.
Reserve frosted almonds, dried cranberries and feta cheese from the salad bag.
Chill the salad greens.
Heat canola oil in a sauté pan to 325°F. Fry wonton strips for 3-4 seconds, or until
golden brown. Remove and drain on paper towels; set aside.
Preheat the grill or a sauté pan over high heat.
Brush tuna steaks with olive oil. Sprinkle with salt and pepper. Coat the steaks with
black and white sesame seeds. Sear for 2-3 minutes (for medium-rare) on each
side. Remove from the heat and let rest for several minutes before slicing.
Toss half the pomegranate vinaigrette with the chilled salad greens. Mound equal
portions of tossed salad greens on plates. Sprinkle with almonds, cranberries, feta
and wonton strips.
Cut the tuna into diagonal slices and arrange on top of the salads. Drizzle with the
remaining vinaigrette. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
