P90X Recipes > Appetizers > P90x Ahi Tuna Recipe

P90x Ahi Tuna recipe

Ingredients Needed

  1. Organic Baby Arugula (2.0 cups)
  2. Soybean Oil (1.0 oz)
  3. Water Chestnuts (0.25 cup)
  4. Papayas (1.0 small)
  5. Sesame Seeds (1.0 tsp)
  6. Yellowfin Tuna (6.0 oz)
  7. Lime Soy Vinaigrette (2.0 tbsp)


Enjoy a taste of summer in this light dish that’s perfect by the beach.

  • Wash arugula in a large bowl with cold water. Lightly rustle leaves in water to allow the dirt from the leaves to the bottom of the bowl. Lift clean leaves out of water and transfer to a salad spinner to let it to dry. (If a salad spinner is unavailable, use a colander to drain liquid and paper towels to pat them dry.)
  • Season ahi or yellowfin tuna steaks in salt and pepper and set them aside to prepare the grill.
  • Heat a grill pan or non stick skillet over medium high to high heat. Add tuna steak to the hot cooking surface and sear each side of the tuna for two to four minutes for a nice pink interior. If you want the tuna to be less rare, sear it 3-4 minutes per side. The tuna continues to cook even after it has been removed from the heat.
  • Once you have achieved your desired doneness from the tuna, remove it from the heat. Slice it in angle into one-fourth thick inch slices and set aside.
  • To make the salad: Get the washed arugula leaves and place them in a large plate. Sprinkle in the soybeans and water chestnut on top of the leaves.
  • Arrange the papaya and sliced tuna on the salad. Drizzle the lime-soy vinaigrette just before serving.
  • The greens will have a tendency to wilt when dressing is added minutes before serving thus making the dish not so fresh looking. Tuna also becomes white when added with lime so make sure to pour in the dressing just before eating the salad.
  • Ahi tuna is also known as yellowfin tuna. It is available all year round in Hawaii’s waters and is most abundant during their summer season which is from May to September. The freshness and the quality of the fish make a huge difference with this dish, so don't even attempt it with a lower grade of fish. Tuna steak is most commonly served medium-rare, but you should cook this to your preference.

    In choosing arugula, look for dark green colored leaves, it should be crisp and has no signs of discoloration at the tips. (You will know when the arugula is old when the leaf color is yellow, its smell is gone and it tastes dry.)

    The larger the arugula leaves, the more aggressive and peppery kick the flavor is. Smaller leaves have a lighter taste.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein