Ahi Poke

This is one of those dishes that I have been wanting to try to make for some time. I was introduced to Ahi Poke on vacation in Hawaii a couple of years ago. So after searching the web for recipes and a little trial and error and some tuning here we go.

1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon Dijon mustard
1 sashimi-quality 'ahi, cut in 1/2-inch cubes
6 cups mixed baby greens

Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in a dish. Pour half of vinaigrette over and turn to coat. Marinate 30 minutes at room temperature. Heat a medium skillet over medium-high heat, then sear the tuna for about a minute turning quickly. You want it cooked on the outside and slightly warm but uncooked on the inside. Takes about 1 minute per batch. Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish on top of the greens and serve immediately.