Seared Tuna Salad

Melt 2 tablespoons butter on medium temperature in a medium sized cast iron skillet. Cook red onion slices in butter until wilted. The onions should be flexible and just starting to turn translucent. Remove onions from pan and drain.

Melt remaining 2 tablespoons butter on medium high in cast iron skillet. Dry tuna steaks with a paper towel, salt and pepper to taste. Once butter melts and skillet is thouroughly heated place steaks in skillet – make sure they are not touching. Cook 2 to 3 minutes on 1st side. When tuna is seared on 1st side, flip and watch closely. The second side will take less time than the first side. Sashimi tuna should not be cooked thru, just sear the outside. I take mine out of the pan when the pink color is a thin line on the outside edges.

Next make the dressing and compile the salad. In a glass measuring cup add the following ingredients: sherry vinegar, canola oil, dry mustard, sugar, and garlic. Whisk until well blended. Pour about an 1/8 cup dressing into bottom of medium size bowl. Add greens and cooked red onions. Toss avocado in lime juice then drain off the extra lime juice. Add mango and avocado cubes to salad greens and onions. Toss and plate salad.

Slice tuna steaks against the grain and fan out on plates next to salad. Sprinkle parmesan cheese over all and drizzle 1 tablespoon salad dressing over tuna.