Greek Salad with Seared Ahi Tuna

For the salad dressing: Combine 2 tbsp olive oil, 2 tbsp red wine vinegar, 1/2 tsp Dijon mustard, salt, pepper, and a pinch of dried oregano. Whisk until smooth and set aside.

For the blanched asparagus: Fill a skillet with taller sides with water and bring to a boil. Remove woody ends from asparagus and place into the boiling water for 1.5 minutes. Transfer to a bowl of ice water to stop cooking. Set aside.

Make the tuna: Season a tuna filet (between 4-6 ounces) with salt, pepper, and a bit of dried oregano. Heat a skillet over high heat and add a few tbsp of avocado oil to the bottom of the skillet and swirl so it coats evenly. When the skillet just starts to smoke, gently lay the fish into the skillet and sear about 1 minute each side (cook longer if you prefer yours less rare). Transfer to a cutting board and let rest for 1 or 2 minutes before slicing.

Put it all together: Plate the Greek salad contents (e.g., arugula, cucumber, red onion, tomato, a little feta cheese). Plate the blanched asparagus. Carefully slice the tuna, and plate that too. Drizzle it all with the Greek dressing. Serve with a wedge of lemon. Enjoy!