Yard House Ahi Crunchy Salad Recipe
Make this Yard House Ahi Crunchy Salad Recipe when you want more than a basic bowl of greens. I love the mix of quickly seared ahi tuna, crunchy Everything But the Bagel seasoning, fresh vegetables, creamy avocado, sweet plum, feta, and walnuts. This easy copycat-style Yard House ahi tuna salad comes together with about 15 minutes of prep and just a few minutes of cooking. You can serve it with crispy wonton strips, sesame crackers, or warm crusty bread.
Ingredients
- For the Seared Ahi Tuna
- 1 ahi tuna steak about 6 to 8 ounces
- 1 tablespoon olive oil divided
- 2 to 3 tablespoons Everything But the Bagel seasoning
- For the Salad
- 3 cups mixed salad greens
- 1/4 yellow bell pepper thinly sliced
- 1/2 cup carrots chopped or thinly sliced
- 1 Persian cucumber sliced
- 1 small plum sliced
- 2 tablespoons feta cheese
- 2 tablespoons walnuts chopped
- 1/2 avocado thinly sliced
- 1 lime cut into slices
- 1 teaspoon lemon juice
- 2 to 3 tablespoons blush wine vinaigrette or strawberry vinaigrette for serving
Instructions
- Step 1 - Prepare the Fruits and Vegetables: Wash and prepare the salad ingredients before cooking the tuna. Thinly slice the yellow bell pepper, chop or slice the carrots, slice the Persian cucumber, and cut the plum into small slices. Chop the walnuts if needed. Keep the avocado whole for now so it does not brown while you prepare the rest of the recipe.
- Step 2 - Coat the Ahi Tuna with Olive Oil: Place the ahi tuna steak on a plate or cutting board. Rub olive oil evenly over the top, bottom, and all four edges of the tuna. Make sure the entire outside is lightly coated because the oil helps the seasoning stick and helps create a nicely seared crust.
- Step 3 - Season the Tuna: Sprinkle Everything But the Bagel seasoning generously over both flat sides and all of the edges of the tuna steak. Press the seasoning gently into the surface so it stays in place. The outside should be evenly coated to create a seasoned, crunchy crust after searing.
- Step 4 - Build the Salad Base: Arrange the mixed greens on a large serving plate. Spread them out naturally, then add the yellow bell pepper toward the front of the plate. Add the carrots, sliced cucumber, and plum in separate sections so the different ingredients remain visible. Place the feta cheese together in one small area of the plate, then sprinkle the chopped walnuts across the salad.
- Step 5 - Heat the Skillet: Place a skillet over very high heat until it becomes hot, then reduce the heat to about medium. Add a small drizzle of olive oil and let it heat briefly. The skillet needs to be hot enough to quickly sear the outside of the tuna without cooking the center all the way through.
- Step 6 - Sear the Ahi Tuna: Carefully place the seasoned tuna steak into the hot skillet. Sear it for about 10 to 20 seconds on the first side, depending on how hot the pan is. Check the bottom for a light brown, crisp sear, then flip the tuna directly onto the opposite side and sear again for about 10 to 20 seconds.
- Step 7 - Sear All of the Edges: Turn the tuna steak onto each of its remaining edges and briefly sear every side, including the short sides. Keep an eye on the side of the steak while cooking. The outside should develop a lightly browned crust while the center remains pink and mostly raw. Once all sides are evenly seared, remove the tuna from the skillet immediately.
- Step 8 - Slice the Seared Tuna: Place the seared ahi tuna on a cutting board and slice it diagonally into thin pieces. The finished slices should have a seasoned and lightly crisp exterior with a pink center. Cut enough slices to cover the prepared salad while keeping the slices neat and even.
- Step 9 - Add the Avocado and Citrus: Slice the avocado diagonally and arrange it along the edge of the salad. Drizzle or lightly squeeze about 1 teaspoon of lemon juice over the avocado to add freshness and help slow browning. Place a few lime slices around the back or side of the plate for extra citrus flavor and presentation.
- Step 10 - Finish and Serve the Salad: Arrange the sliced seared ahi tuna over the prepared salad. Drizzle the blush wine vinaigrette or strawberry vinaigrette lightly over the salad just before serving. For a lighter presentation, serve the dressing on the side instead. Serve immediately while the tuna is freshly seared and the salad ingredients are crisp.