sesame seared tuna
Sushi grade tuna steak encrusted with toasted sesame seeds served on a bed of fresh baby arugula with a tangy balsamic soy ginger vinaigrette for a light and flavorful main course or appetizer.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 20 oz sushi grade tuna steaks
- 1 tsp toasted sesame oil
- 0.25 cup black and white sesame seeds
- pinch kosher salt
- fresh black pepper to taste
- 5 cups baby arugula
- 1 tbsp minced fresh ginger
- 1 tbsp minced scallion
- 1 tbsp minced garlic
- 0.5 cup balsamic vinegar
- 0.25 cup red wine vinegar
- 0.25 cup soy sauce or gluten-free tamari
- 1.5 tbsp honey
- 2 tsp toasted sesame oil (for vinaigrette)
- 1 tsp Dijon mustard
Instructions
Preparation Steps
- Rub the tuna steaks with 1 teaspoon of toasted sesame oil. Season with kosher salt and fresh black pepper to taste.
- Spread the black and white sesame seeds evenly on a plate. Press both sides of each tuna steak into the sesame seeds to coat.
- Heat a skillet over high heat until very hot. Sear the tuna steaks for 1 to 2 minutes per side depending on thickness, then transfer to a plate.
- In a bowl, whisk together minced ginger, scallion, garlic, balsamic vinegar, red wine vinegar, soy sauce, honey, toasted sesame oil, and Dijon mustard to make the vinaigrette.
- Place baby arugula on serving plates. Slice the tuna steaks into 16 slices and arrange over the arugula.
- Drizzle the vinaigrette over the sliced tuna and arugula. Serve immediately.
Notes
This dish is best served freshly made to enjoy the contrast of warm seared tuna and crisp arugula with tangy vinaigrette.