Organic Baby Field Greens with Quinoa and Seared Tuna

This salad was inspired from a trip to Paso Robles from a restaurant called Thomas Hill Organics. I had ordered their tuna salad which was off the charts good.  While eating and analyzing the flavors of the dish, I wrote down what I tasted to be able to recreate at home to enjoy again. Now that I have recreated, you too can try a taste of the restaurant.  

What you need:

~Organic Baby Field Greens (I buy the big container at Whole Foods, so I can make more later, but the smaller container will do)

~1 Fillet Sushi Grade Tuna (this is VERY important for it to be Sushi grade)

~1/4 Cup Light Olive Oil

~2 Packets Splenda

~2 Tbsp Lime Juice

~1/2 Cup White wine vinegar

~1/2 Cup Cooked Whole Grain Quinoa

~Salt and Pepper to Taste

Serves 2

Let's get to work:

1) Rinse your tuna in cold water and place between paper towels to blot, sprinkle both sides generously with salt and set aside.

2) Cook the Quinoa according to the package directions and set aside

3) Whisk together the oil, splenda, Lime Juice, wine vinegar and salt & pepper and adjust ingredients as needed for a balanced taste, so taste, taste taste!!! Set dressing aside.

4) In a screaming hot pan with a touch of olive oil, place the tuna and sear for 10 seconds ONLY per side and place on a plate to rest. Meanwhile put the salad greens, dressing and quinoa in a bowl tossing together and plate it up.  Slice the tuna against the grain in thin slices and place on top of the greens mixture and drip a little of the dressing on top of the tuna and sprinkle lightly with salt.