Seared Ahi Tuna Salad with Toasted Pumpkin Seeds

Seared Ahi Tuna Salad with Toasted Pumpkin Seeds

Makes 4 servings


  • For Pumpkin Seeds:
  • 1 cup hulled pumpkin seeds, coarsely chopped
  • Kosher salt and freshly ground pepper to taste
  • ¼ cup dried bread crumbs
  • 4 tbsp olive oil
  • ½ tsp red pepper flakes
  • ½ tsp curry powder
  • 2 egg whites
  • For Salad:
  • 1 pound ahi tuna, sliced 1 inch thick
  • 4 cups mixed salad greens
  • 2 blood oranges or navel oranges, peeled and sectioned
  • Lemon Wedges for garnish
  • For Vinaigrette:
  • ¼ cup fresh lemon juice
  • Grated zest of 1 lemon
  • 1/3 cup olive oil
  • 2 shallots, minced
  • 1 tsp honey mustard


  1. For Pumpkin seeds: In a blender or food processor, pulse the pumpkin seeds until coarsely chopped. In a dry heavy skillet over low heat, toast the seeds, stirring constantly until fragrant. Transfer to a small bowl and add the salt, pepper, bread crumbs, 3 tablespoons olive oil, pepper flakes and curry. Mix well. In a medium bowl, whisk the egg whites until foamy. Place the pumpkin seed mixture on a plate large enough to hold the fish.
  2. For Salad: In a large nonstick skillet over medium-high heat, heat the remaining 1 tablespoon oil. Dip the fish into the egg whites, then coat on both sides in the pumpkin seed mixture. Cook for 3 to 5 minutes on one side, then turn and cook for 3 to 5 minutes on the second side, or until opaque on the outside and medium rare within. Place the prepared tuna on a bed of greens and oranges with lemon wedges for garnish.
  3. For the vinaigrette: In a small bowl, combine all the ingredients and whisk until combined.