For Spicy Ginger Vinaigrette Dressing
2 tbsp each of minced fresh ginger, lemon juice, soy sauce, sesame oil, grape seed oil , mirin, & orange juice
1 tablespoon of rice vinegar
Sriracha (1 tablespoon or more)
For Salad
1 pound of ahi tuna (halve if one whole piece)
2 tablespoons of grapeseed oil
8 ounces of mixed greens, divided
1 bunch of asparagus
1 cucumber
2 avocados, diced
Spicy Ginger Vinaigrette
Directions:
For Dressing: Combine all ingredients in a bowl and whisk well.
For Salad: Thinly slice cucumbers using a vegetable peeler or mandoline. Season tuna salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon of oil to skillet and allow to heat. Add asparagus, season with salt and pepper, and sear for 4-5 minutes, stirring often. Remove asparagus and wipe pan clean (careful, its pretty darn hot). Allow pan to reheat over high heat. Add remaining tablespoon of oil and allow to heat. Sear tuna for 2-3 minutes per side (for medium rare). Slice tuna against the grain. Assemble spring mix, sliced cucumber, asparagus, avocado and tuna on a plate. Top with Spicy Ginger Vinaigrette. Serve with extra Sriracha on side. Store excess dressing in fridge for a week or so.

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