In PVL, I had absolutely nothing else to do but sitting under the warm sun, staring out to the vast empty sea, sipping Mango MaiTai and eating seared tuna. How much healthier can you get? If it wasn’t for the lime, this salad is entirely asian-flavored. This is my take of that low-fat, no-carb, wonderful salad.

The dressing is a melange of soy sauce and lime juice. It would be also wonderful adding some wasabi to the sauce. I think an italian flavor of this dish with balsamic dressing and shaved parmesan would be yummy too. I’m hungry now, and it’s not even 10am!

The ahi steak is sliced and placed on top of a bed of fresh greens or spinach leaves and drizzled with dressing, and black sesame seeds sprinkled on top.

• 2 Sashimi grade Ahi Tuna steaks (from Trader Joe’s)
• 1 Tbsp Lemon Pepper grind
• 2 Tbsp olive oil
• Pinch of salt
• 2 cups of spinach leaves
• 2 Tbsp soy sauce
• Juice from 2 limes
• Black sesame seeds (optional)

For dressing, mix soy sauce and juice from the limes.

Coat all sides of  tuna steak with lemon pepper grind.

Place nonstick skillet over medium high heat. When skillet gets hot, add olive oil.

Add ahi steak and cook for 2 min on each side. Do not lift or move ahi while it’s cooking.

Remove ahi, and slice into 1/4-in slices.

Mix spinach with 2/3 of the dressing. Arrange spinach on plate, place ahi slices on top on spinach. Drizzle dressing on ahi, and sprinkle sesame seeds on top.