3Tablespoonsof grapeseed oilor any neutral-flavored oil
¼teaspoondried chili flakes
For the frico chip garnish:
6Tablespoonsfreshly-grated Parmesan cheeserecommend using a microplane for this
1Tablespoonsesame seeds
Instructions
Preheat oven to 375.
Make the tuna marinade by placing all ingredients in a quart-size plastic bag. Add tuna to marinade and refrigerate 30 minutes. Do not marinate any longer or the tuna will turn to mush!
While the tuna marinates, make the frico chips, prepare all your salad ingredients by washing greens, cutting veggies, and make the vinaigrette last.
For the frico chips - line a baking sheet with parchment paper or a silpat baking mat. Mix the parmesan and sesame seeds together and drop by tablespoon-fulls onto the baking sheet. You should have 6 small piles of the cheese/seed mixture. Bake at 375 for 7 minutes or until golden. Cool completely before carefully removing them with a small spatula. Set aside on a plate until ready to garnish the salad.
To make the salad dressing - combine all ingredients in a small tupperware with a lid and shake vigorously. Set aside until ready to dress the salad plates.
To sear the tuna - heat a skillet on medium high heat. While it heats, remove the tuna from marinade and pat dry. Discard marinade. MIx the coarse salt, pepper, and sesame seeds on a plate and coat both sides of each tuna steak in this mixture. Sear for 2 minutes on each side for medium-rare tuna and transfer to a plate. Cool 5 minutes before slicing into ½'' thick strips.
Assemble the salad - Divide lettuce among 2 plates. Arrange 4 tomato wedges and 4 grapefruit segments around the lettuce on each plate. Add the avocado on top of lettuce, then top with sliced tuna. Drizzle each salad with 2-3 Tablespoons of vinaigrette, then wedge the frico chips between the tuna slices for a garnish. Serve immediately and enjoy your masterpiece!