Enjoy your ahi over a dark leafy bed of spinach with a creamy, sweet and tangy balsamic dressing.

Ingredients

• 4 cups baby spinach leaves
• 1 1/2 cups small potatoes
• 1/2 cup halved cherry tomatoes
• 1/4 cup thainly sliced red onion
• 1/4 cup thinly sliced fennel
• 6 ounces sushi Grade ahi
• pinch salt
• pinch pepper
• 1 teaspoon olive oil

Creamy Balsamic Dressing

• 2 tabklespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon coconut or greek yogurt
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• 1 clove garlic
• ⅛ tsp salt
• ⅛ tsp pepper

Directions:

1. Begin by roasting the potatoes, pre-heat the oven to 450 degrees and toss 1 1½ cups of small potatoes in a bowl with 1 teaspoon of dried parsley, ½ teaspoon garlic powder, ¼ tsp salt, ¼ tsp pepper, and 1 teaspoon of olive oil.
2. Roast potatoes on a baking sheet in the oven for 30-35 minutes, until fork tender.
3. Remove potatoes from oven and set aside to cool.
4. Next, prepare the dressing by adding all of the dressing ingredients to a small blender or food processor and blend until smooth and emulsified (about 20-30 seconds), set aside. Heat a pan over medium-high heat and add in the olive oil, season the tuna with the salt and pepper and once the pan is hot, add to the pan and sear for 1 minute on each side, then another 10 seconds on the edges.
5. Remove from the pan and slice the tuna into strips.
6. Lastly, assemble the salad. To a large serving bowl add the spinach, and layer on the tomatoes, fennel, red onion, roasted potatoes (cut in halves), the sliced seared tuna, and drizzle with the dressing.
7. Toss with the dressing and divide the salad between two plates.
8. Enjoy!