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Spring Cobb Salad with Seared Ahi

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American



for dressing

  • 1 Tablespoon of Dijon mustard
  • 1/3 Cup of white wine or red wine vinegar
  • 2/3 Cup of extra virgin olive oil
  • 1 Tablespoon of fresh chopped chives, or any spring herb!for salad
  • 1 Head of butter lettuce, chopped
  • 23 Hard boiled eggs, quartered
  • 1 Avocado, thinly sliced
  • 34 Radishes, thinly sliced
  • 34 Ounces of blue cheese, sliced
  • 1/2 Cup of pickled red onions, I use this easy pickling method!
  • 2 Persian cucumbers, thinly sliced
  • Handful of cherry tomatoes, halved
  • 1 Piece/1/2 Lb of ahi tuna
  • 12 Tablespoons of olive oil
  • Salt + Pepper


  1. for dressing: In a small bowl whisk together dijon mustard, red wine vinegar, olive oil, chopped chives and salt and pepper to taste. Whisk together for 30-40 seconds or until emulsified. Place into the refrigerator until salad is ready to serve
  2. for salad: On a large platter create a base layer of chopped butter lettuce. Decoratively arrange (I know you can do it!) hard boiled eggs, avocado, cucumber, tomatoes, radishes, pickled onions and blue cheese chunks. Tip* Keep each veggie section to groups of (3), it’s more appealing to the eye when serving! 
  3. For tuna: In a heavy bottom or cast iron skillet heat olive oil on high heat. Rub ahi tuna with a generous amount of salt and pepper. Sear tuna steak on each side for one minute.

    Let steak rest for 2-3 minutes before thinly slicing (be sure to use a super sharp knife!) and serving. Serve with dressing on the side!