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    Seared Ahi and Lump Crab Romaine Salad

    April 29, 2015

    seared ahi tuna, yello fin tuna, lump crab, red pepper, romaine salad, seafood salad

    Today I made a stop at Caplingler’s Fresh Catch- a local seafood market in town. Living in the Midwest, most of our local grocery stores don’t always have the best options for fresh seafood. (It’s a lot of farm raised  salmon and Tilapia). I headed over with their fresh lobster in mind. They have an out of this world lobster roll and had planned just to buy some of the lobster to add to a fresh lemon and romaine salad I’ve been making  lately. You can imagine my disappointment when they told me I could only purchase the lobster meat chopped up and tossed with mayo/dressing. So, I instead opted for some fresh, sushi grade tuna.

    I have to confess that this recipe isn’t really mine. There is a feature dish at the Ruth’s Chris downtown Indianapolis that is almost the same as this recipe- except served hot on a 500 degree plate and over a broiled tomato. Thus my inspiration. (I’m not sure of the exact recipe, but I know I used very similar ingredients.) I order this feature at least once a week and thought- why not make it at home if I like it so much? So , I added the fresh romaine I purchased today and we had this cold as a salad. The pesto recipe made plenty for left overs- it would be great on burgers, sandwiches, fries or any seafood. I plan on using it on my salmon and chicken for meal prep this week- AND it’s good hot or cold.

    ahi tuna, lump crab, red pepper, pesto, romaine, seafood salad

    This is a GREAT, light summery salad. I didn’t use any dressing besides the red pepper pesto and a squeeze of lemon. So- healthy too!

    seared tuna, lump crab, red pepper pesto, tuna salad, seafood salad, red pepper pesto

    ahi tuna, yellow fin tuna, lump crab, seafood salad, romaine, red pepper pesto,

    Ahi Tuna and Lump Crab Romaine Salad
    Serves 2
    This tuna and crab combo can be served warm, or chilled over a bed of Romaine.
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    Total Time
    20 min
    Total Time
    20 min
    Ingredients
    1. 1 head of romaine, split horizontally
    2. 6 1/2 oz LUMP Crab meat
    3. 1/3 lb tuna grade sushi
    4. 1 tbsp creole seasoning
    5. 1/2 lemon
    6. 1 tsp minced garlic
    7. oil for sauteeing
    Instructions
    1. Season tuna with creole seasoning
    2. Sear each side on high heat for about 15 seconds on each side. (I like my tuna rare.)
    3. Remove tuna from pan.
    4. Add a bit more olive oil, garlic, crab and lemon juice to hot pan.
    5. Toss until crab meat is warm.
    6. Let crab and tuna cool.
    7. Place tuna and crab alternately along the center of the cut romaine.
    8. Drizzle with red pepper pesto or dressing of choice, and juice from other half of the lemon.
    Notes
    1. The recipe for the red pepper pesto is on a separate recipe card below.
    Big Hair and Foodie Fare https://bighairandfoodiefare.com/
    red pepper pesto, low calorie sauce, red pepper, pesto

    Again, this sauce is fabulous. I’m a bit of a dipper and always wanting extra dressing, sauce or ketchup. This pesto is a major flavor bomb, and super healthy too- so go on, have as much as you want!

    Red Pepper Pesto
    This sauce can be served warm or chilled and goes great with burgers, pasta or any seafood.
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    Ingredients
    1. 1-12 oz jar of roasted red peppers (drained)
    2. 1 tsp minced garlic
    3. 1 tsp salt
    4. 3 Tbsp grated Parmasean Romano
    5. 2 Tbsp Plain organic Greek yogurt
    Instructions
    1. Add all ingredients into food processor.
    2. Blend.
    Notes
    1. This sauce stays good in the fridge for at least a week.
    Adapted from Big Hair and Foodie Fare
    Adapted from Big Hair and Foodie Fare
    Big Hair and Foodie Fare https://bighairandfoodiefare.com/

     Xo Kelli