I’ll always remember a certain customer from my time working at Whole Foods Market. He would come in everyday for his lunchtime salad and fill one of the dressing cups with extra-virgin olive oil. I thought maybe he didn’t notice the rainbow of other dressings until he told me the olive oil was for drinking!
He used to shoot that extra-virgin olive oil like a smooth Bourbon and swore it was good for him. I recently saw that guy and he looked pretty good! Now I’m not handing out free medical advice but I have tasted olive oil that way and if you get a quality one, it tastes amazing. So how can you be sure you’re spending dollars wisely on decent olive oil? Here’s some tips from Pompeian Olive Oils and Vinegars.
- Don’t always go by color. the different shades of olive oil are based upon the variety of olives used.
- Extra-virgin olive oil is the highest grade of olive oil you can buy. This means the acidity can’t be more than 0.8%.
- Bottles are dark in color to prevent oxidation.
- Read the label. Pompeian Olive Oils are the first and only olive oils to show the USDA stamp which lets you know the oil has been tested for purity and consistency.
Pompeian’s Robust Extra Virgin Olive Oil is perfect for salads, dressings, pasta and taking the odd shot now and again. It’s so easy to make a homemade vinaigrette for salads and you won’t end up with a bottle-laden fridge door that looks like the well in your local bar. Adding a touch of sesame oil to this citrus dressing made it perfect to drizzle over the seared ahi tuna. You could also use grilled chicken or seared flank steak if you can’t get super-fresh tuna.
Top tips – Don’t overcook that tuna, seconds only on each side! If you overcook that tuna, I’ll find you and bang you on the head with the pan (just kidding).
Skip bringing out your behemoth blender, make the dressing in a small mason jar because less clean up is a cool thing, trust me.
Eat this salad with a glass of Pinot Gris like this amazing one on a warm day.
This was a sponsored post on behalf of Pompeian Olive Oils and Vinegars. All thoughts are always my own!
Seared Ahi Tuna Salad
For The Dressing
- 1/4 cup Pompeian robust Extra Virgin Olive Oil plus 1 tablespoon for searing the tuna
- 1/4 cup fresh lemon juice
- 1/4 cup orange juice
- 1/4 cup brown rice vinegar
- 1 teaspoon sesame oil
- Salt and black pepper to taste
For The Salad
- 3/4 pound fresh sashimi grade ahi tuna
- Salt and black pepper
- Pinch of red pepper flakes
- 2 good sized handfuls of your favorite green salad mix
- 1/2 cup orange segments 1 orange
- 2-3 radishes sliced very thin
- 1/2 cup enoki mushrooms
- Roasted chili spiced pepita seeds for garnish
- Place all of the dressing ingredients except the salt and pepper, in a jar or container with a secure lid and shake it to combine them. Taste and add salt and pepper if desired.
- Season the tuna lightly with salt, pepper and red pepper flakes.
- Heat a non stick pan with the remaining tablespoon of oil over a high heat.
- Using tongs, place the tuna into the pan and sear for about 15-20 seconds.
- Turn the tuna over and sear again until all of the sides have been seared.You only want to cook the outside very quickly.
- Let the tuna rest while you dress the salad.
- Place the salad greens in a bowl and add the orange slices and radishes.
- Drizzle about 4 tablespoons of the dressing over the greens and toss gently.
- Divide the salad among two serving dishes.
- Slice the ahi tuna thinly and place on top of each salad.
- Sprinkle the mushrooms over the salad with some of the spiced pepitas.
- Lightly spoon some of the dressing over the salad making sure to coat the tuna on top.
- Serve at once.