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Seared Ahi Tuna | Mango Habanero Jam

Seared Ahi Tuna | Mango Habanero Jam | Mixed Greens

Start your Valentine's Day Dinner off with this sweet and spicy Ahi Tuna Salad from Chef Fabian Gallardo.


For The Ahi Tuna + Salad

1 Oz., Oregano

1 Lb, Ahi Tuna

12 Oz., Mixed Greens (or Leafy Greens of Choice)

1/2 Red Onion, Thinly Sliced

1 Persimmon, Cut Into Thin Wedges

2 Tablespoons, Diane's Sweet Heat Mango Habanero Jam

1 Tablespoon, Canola Oil

Salt, To Taste


For The Lemon Dressing

1 Cup, Olive Oil

1 Lemon, Juiced

Salt, To Taste


For The Ahi Tuna

1. Season the Ahi Tuna on all sides with salt + Oregano

2. Add canola oil to pan and heat until oil is almost smoking

3. Sear the tuna on the hot pan on each side, 15 seconds per side

4. Remove from the pan and rest, at least 4-5 minutes.


For The Lemon Dressing

1. Squeeze the lemon juice into a mixing bowl

2. Add in the olive oil in a slow steady stream

3. Whisk until you get an emulsion

4. Add salt to taste



1. In a medium sized mixing bowl, toss the mixed greens with the lemon dressing adding the onions and persimmons after well dressed

2. Slice the ahi tuna against the grain

3. Place a mound of salad in the middle of each plate

4. Encompass the salad with tuna slices

5. Garnish each slice of tuna with a dab of Diane's Sweet Heat Mango Habanero Jam atop the fish.

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