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  • 2 Tablespoons minced fresh parsley
  • 2 Tablespoons minced fresh chives
  • 2 Tablespoons minced fresh tarragon
  • 1 Tablespoon Kosher salt
  • 1 Sushi-grade tuna steak, about 1 inch thick
  • 2 tablespoons canola oil
  • 12 ounces red beets, peeled and finely diced
  • 1 small can chilled mandarin orange segments (drained)
  • Avocado Salsa (see recipe on blog)
  • 1 Metal chef ring for structuring salad (2 inch diameter)


  1. In a small bowl, combine parsley, chives, tarragon and kosher salt. Stir to blend.
  2. Rub mixture into both sides of the tuna.
  3. In a Large Sauté pan, heat the oil over high heat until pan is smoking.
  4. Add the tuna and sear for 1 minute on each side.
  5. Remove from heat, transfer to plate and refrigerate immediately and chill for approximately 30 minutes before serving and preparing plates.
  6. Place metal ring in center of plate. Spoon a layer of beets on the bottom of plate. Slight press into place. Then add a layer of mandarin orange segments. Finally, add a layer of avocado salsa on top.
  7. Cut the tuna into ¼ inch slices and stand on side around the molded salad. You can garnish the top with some micro greens and shredded carrots.
Leafy Future

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