So continuing on the heath"ier" kick and since I had another Ahi Tuna steak and the marinade left I decided to make this salad. I cooked the Ahi Tuna the same way as in the Ahi Tuna and vegetable recipes but I will repost the directions here. The biggest difference was that I marinaded the tuna for 16 hours. Other than that everything was the same. The salad was a simple spinach and cucumber salad with a little roasted red pepper salad dress that was store bought.
White wine ( I used Chardonnay)
To make the marinade I combined a health portion of white wine and then a mixture of spices listed above to make something that was to my liking. You can seriously add as little or as much as you want but I recommend starting with a little then adding more slightly. If you mix everything before you add the fish then you can taste it to see what you like. Put the marinade and fish in a plastic zip-loc bag and put it in the frig in for 16 hours(Not necessary 15 min is good if you need to make it fast).
Now put a frying pan on the stove and add a couple of drops of olive oil to it and heat the pan up nice and hot. Now there are a couple of ways to do the next part.
1: Pull fish out of marinade and just add it to the pan
2: Add fish and 1/2 cup of marinade to the pan.
Either way is fine it will only affect the color. Doing the first method you must let the fish sear on each side for 2 min and then flip it over. So it has cooked for about 6-8 min and the outside should be golden.
Doing the second method (which I did) its harder to tell when the fish is done because there will be no golden outside, it will just look a little grey.
When the fish is done (more time may be necessary I was very hungry and worried about over cooking) take it out of the pan. When you cut into it there should be a nice cooked rim around a bright red inside.
For the salad just toss the spinach, cucumbers and dressing together and then you add the tuna and your done. I have been experimenting with my presentation so I tried a little something fancier?