This recipe is all about the ginger dressing. You could replace the tuna with any sort of protein like tofu, chicken, or shrimp, and use any of your favorite greens and veggies in the salad.

Ingredients for the Ginger Dressing:

• 1/3 cup rice wine vinegar
• 3 Tbs finely diced red onion
• 3 Tbs freshly grated ginger
• 2 Tbs soy sauce
• 1 Tbs maple syrup
• ¾ cup vegetable oil
• Salt and pepper to taste

For the salad:

• 2-3 large handfuls of chopped romaine
• 1 carrot, grated
• ½ cucumber, sliced
• 2 tuna filets, seared, rare in the middle

Preparation:

Make dressing by shaking up all Ginger Dressing ingredients in a jar. Let sit for 2-hours for flavors to develop. Coat both sides of the tuna steaks with a generous amount of freshly ground black pepper and sea salt, then sear over a high heat in 1 Tbs of olive oil. (We like our tuna rare in the middle, so we often will cook them right out of the freezer. This way they can get nicely browned and even a little crispy on the outside while not getting overdone in the center.) Toss salad veggies together, place on plates, top with sliced tuna, and drizzle dressing over all. Sprinkle with some sesame seed for a bit of flair and… yum!