Seared Ahi Salad with Orange Vinaigrette

Ahi Salad.png

If anything can take salad to new heights, it's ahi tuna! Local Chef Matt Robb stopped by to share his delicious recipe.



  • 2 oz mixed baby field greens – kale, spinach, arugula, frisse, beet, etc
  • 1 tablespoon olive oil
  • 1 Cara Cara orange, peeled & supremed
  • 2 baby sweet peppers, finely julienne
  • 1 tablespoon pepitos, roasted salted
  • 1 teaspoon fresh chives, minced
  • coriander, ground
  • salt & pepper to taste
  • 2 – 3 tablespoon Cara Cara Vinaigrette Dressing (recipe follows)
  • 6 – 8 oz Ahi Tuna loin (#1)

Cara Cara vinaigrette

  • 1 Cara Cara orange, juiced
  • 1 Naval Orange, juiced
  • 2 tablespoon white balsamic vinegar
  • 1 small shallot, minced
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon fresh oregano, minced
  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • salt & pepper to taste

Whisk vinaigrette ingredients in a small bowl, minus oils;

adding the oils slowly at the end until emulsified.


Heat oil in a pan at high temperature

Season fish on all sides with salt, pepper and coriander

Sear tuna in hot pan one minute on each side

Toss salad greens with vinaigrette, mound on large dinner plate

Slice tuna, arrange slices on the side of greens

Top salad with sweet peppers

Garnish with Cara Cara supremes, pepitos & chives