Red tuna tataki with its multicolored salad!

Looking for a recipe that will impress your guests at your next dinner party? You have to make this! Not only is it beautiful, it’s deliiiiicious! Even the contestants on "Un Souper Presque Parfait" would look like amateurs compared to you!

Photo Credit Nancy Bordeleau

For the tuna:

• 300 grams of ahi tuna at least one inch thick, cut into two steaks
• 3 tablespoons reduced-sodium organic soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, finely grated
• 1 lime (juice and zest)
• Black pepper
• 2 tablespoons sesame seeds
• 1 clove garlic, minced
• 1 green onion, finely chopped

For the salad:

• 3 cups baby spinach or romaine lettuce
• 1 pint cherry tomatoes, halved
• 1 avocado, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 large carrots (or 4 small) orange or purple, cut into thin rounds

Photo Credit Nancy Bordeleau

1. Prepare the tuna marinade by mixing the soy sauce, oil, ginger, lime juice, lime zest, pepper, green onion, and garlic.
2. Place in an airtight container.
3. Marinate the tuna in the refrigerator for 2 hours or more, stirring the container from time to time.
4. Place the toasted sesame seeds on a plate. Drain the tuna and coat the steaks with the sesame seeds.
5. Heat a skillet over medium-high heat.
6. Sear the 2 tuna steaks for 30 seconds on each side, or longer depending on your preferred level of doneness.
7. Assemble all the salad ingredients.
8. Arrange the sliced tuna steaks on top of the salad.
9. Drizzle with a little of the marinade.

Photo Credit Nancy Bordeleau

Bon appétit! Health is a lifestyle!