Oven Roasted No Salt
Almond Crusted Tuna Tataki Salad with Avocado Tzatziki
Crushed almonds and dried orange zest make a light breading-like coating for quick-seared tuna. Look for dried orange zest in the spice section of most supermarkets.
Tuna Tataki Salad
  • 1/2 cup Wonderful Almond Accents No Salt, divided
  • 1 tablespoon minced dried orange zest
  • 1 tablespoon cracked black pepper
  • 1/2 pound very fresh, sushi-grade ahi tuna
  • Kosher salt
  • 3 tablespoons olive oil
  • 1/4 cup lime juice
  • 1 small head Butterleaf Lettuce, roughly chopped
  • 1 head of radicchio, roughly chopped
  • Avocado Tzatziki (recipe below)
  • 1/2 cup peeled, seeded and grated cucumber
  • 1/2 avocado, diced small
Crush 1/4 cup of the almonds by placing in a zip-top bag and rolling with a rolling pin. On a shallow plate, mix almonds, dried orange zest and cracked black pepper.
Season tuna with salt. Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice after cooking. Roll the tuna in the almond mixture, pressing lightly so the mixture adheres to the tuna.
Place a skillet over medium high heat. Add olive oil and sear tuna on all sides, about 30 seconds per side. Remove tuna from pan and set aside. Add lime juice and stir with a wooden spoon, scraping any bits from bottom of pan. Pour the lime juice over the tuna. Let rest 10 minutes. Slice through on pre-cuts.
Avocado Tzatziki
  • 1 cup plain yogurt (or low-fat)
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic (about 1 small clove)
  • 1/2 teaspoon kosher salt
Combine yogurt, lemon juice, garlic and salt in a medium bowl. Stir in cucumber and avocado. Refrigerate until serving, up to 2 hours ahead. Keeps up to one day.
To Serve
Mound lettuce and radicchio on four serving plates.

Arrange three slices of tuna over lettuces.

Top with a dollop of Avocado Tzatziki.

Sprinkle with remaining 1/4 cup Almond Accents and garnish with a mint sprig and lemon wedge.

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Oven Roasted No Salt
Oven Roasted No Salt
Oven Roasted No Salt