8 ounce wild caught fresh Ahi tuna steak (ask your fishmonger for tuna that is suitable to eat raw)
1 Tablespoon black sesame seeds
1 Tablespoon sesame seeds
1 teaspoon crushed red pepper
1 teaspoon canola oil
4 cups organic mixed greens (I used a blend of spring greens and baby spinach)
2-3 Tablespoons shelled edamame (optional)
3 Tablespoons diced red bell pepper (optional)
fresh lime (optional)
1/4 cup plus 1 Tablespoon Ginger or other Infused Rice Wine Vinegar, or 1/4 cup Rice Wine Vinegar mixed with 1 Tablespoon citrus juice
1/4 cup toasted sesame oil
1 1/2 Tablespoons tahini paste
1 Tablespoon honey
1 large clove garlic, finely minced
1 teaspoon finely minced fresh ginger (less than a one inch knob)
1/2 teaspoon kosher salt
For the Dressing: Whisk all the dressing/dipping sauce ingredients together until emulsified and well blended.
For the Tuna:
Sprinkle both sides of the tuna steak with kosher salt.
beautiful Hawaiian Bigeye Ahi Tuna
In small bowl mix the black and regular sesame seeds and crushed red pepper together.
sesame seed, crushed red pepper mix
Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it’s well coated.
coated and ready to sear
Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds.
perfectly seared on the outside and rare on the inside
Remove from pan and slice.
To Pull it all Together:
Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.
I also like to drizzle fresh squeezed lime juice on my salad but be careful not to do this until just as you are eating or the tuna will begin to turn white from the acid of the lime juice. It won’t hurt anything if it turns white, it’s purely an aesthetic thing.