Seared-Tuna Salad with Coconut-Lime Dressing

Ingredients

• 1.5 pound tuna steak 
• 1  avocado sliced
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons brown sugar 
• 1 tablespoon canola oil divided
• 1.5 cups cherry tomatoes halved
• 0.5 cup coconut milk 
• 4 6-inch corn tortillas cut into thin strips ()
• 2 teaspoons fish sauce 
• 3  green onions chopped
• 0.8 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.3 cup juice of lime fresh
• 8 cups salad greens mixed
• 1 teaspoon salt divided
• 2 teaspoons sesame oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine tortilla strips, 1 teaspoon canola oil, cumin, 1/2 teaspoon salt, and red pepper in a small bowl, tossing well to coat.
2. Heat remaining 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
3. Add the tortilla strips; cook 5 minutes or until golden, stirring often.
4. Remove and set aside.
5. Sprinkle tuna with black pepper and remaining 1/2 teaspoon salt. Cook in the skillet over medium-high heat 3 to 4 minutes per side or to desired degree of doneness.
6. Cut into thin strips.
7. Combine coconut milk and next 4 ingredients in a small bowl with a wire whisk.
8. Combine greens, tomatoes, and green onion in a large serving bowl.
9. Add 1/2 cup dressing; toss well to coat. Divide salad evenly among 4 serving plates and top evenly with tuna, avocado, and tortilla croutons.
10. Serve with remaining dressing, if desired.
11. Pour a German Riesling, such as the 2004 Joh. Jos. Prm "Wehlener Sonnenuhr" Riesling Kabinett.