This simple dish incorporates elements from both Asia and Latin America; two regions I’m particularly fond of due to the diversity of flavors and customs found there. I’ve long been a fan of ahi tuna (or yellowfin tuna as it’s also known). The delicate flavor yet firm texture of this tuna adapts well to numerous cooking methods. I particularly enjoy incorporating ahi tuna into seasonal salads. This recipe showcases one such salad. How do you enjoy preparing ahi tuna?

Ahi Tuna and Grilled Vegetable Salad
By Jeff Murphy
Serves 2
Cook Time: 30 minutes

• 1 cup diced sashimi grade ahi tuna
• 2 tbsp roasted garlic olive oil
• 3 tbsp balsamic vinegar
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• ½ small red onion, diced
• 4 small tomatillos grilled
• 2 avocados, halved and
• 2 small potatoes, parboiled and grilled
• 1 bunch of asparagus, seasoned and grilled
• 1 red bell pepper, grilled and peeled
• 1 yellow bell pepper, grilled and peeled
• 3 tbsp tomatillo salsa
• splash of soy sauce as a garnish
• black pepper and salt

Dice tuna at least fifteen minutes prior to serving and marinade in a bowl with roasted garlic olive oil. Slice and julienne  all grilled vegetables in another bowl and toss with balsamic vinegar. Toss in diced red onion that’s been marinated in lime and orange juice with some zest. Add in tomatillo salsa (Store bought is ok or make from scratch - puree grilled tomatillos with cilantro, oil, salt and lime and orange juice and a serrano chile). When plating, serve vegetables over arugula or greens of your choice then add on ahi tuna. Lightly drizzle with soy sauce and dig in!