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Seared Tuna Salad

Seared Tuna Salad

A light and sophisticated Seared Tuna Salad featuring sushi-grade Ahi tuna, crisp greens, and a zingy sesame dressing, perfect for a quick weeknight dinner or a fancy weekend lunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Japanese
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large Ahi Tuna Steaks (about 1 lb)
  • 4 tablespoons black and white sesame seeds
  • 5 cups mixed salad greens
  • 1 cup English cucumber (sliced)
  • 4-5 radishes (thinly sliced)
  • 1 large ripe avocado (sliced)
  • 3 tablespoons soy sauce (or tamari)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh grated ginger
  • Salt and black pepper to taste

Method
 

  1. Remove tuna steaks from the refrigerator 15 minutes before cooking to reach room temperature.
  2. Pat the tuna steaks dry with paper towels and season lightly with salt and pepper.
  3. Spread sesame seeds on a flat plate and press each side of the tuna into the seeds until coated.
  4. Heat a cast-iron skillet or heavy non-stick pan over high heat and add a tablespoon of neutral oil.
  5. Once the oil shimmers, place the tuna steaks in the pan and sear for 60 to 90 seconds per side.
  6. Remove the tuna from the pan and let it rest for at least five minutes.
  7. In a bowl, whisk together soy sauce, sesame oil, lime juice, honey, and grated ginger.
  8. In a separate bowl, combine mixed greens, cucumber slices, and radishes, then drizzle half of the dressing over and toss gently.
  9. Slice the rested tuna against the grain into half-inch thick strips and lay over the bed of greens.
  10. Add avocado slices around the tuna and drizzle remaining dressing over the tuna slices.

Notes

Best enjoyed immediately after preparation. Store leftovers in separate containers for up to 24 hours.