Sesame Crusted Ahi Tuna Salad
Sesame Crusted Ahi Tuna Salad. It’s been soooo long since we’ve made ahi tuna…like I’m talking the last time we made it was last summer. So to welcome the better weather season we’re having this fun, light, and refreshing ahi tuna salad. Perfect seared ahi tuna crusted in sesame seeds served over arugula and avocado and topped with scallions. Finally drizzled with a Dijon, soy, honey, and sesame vinaigrette for the perfectly sweet and spicy flavor combo. Happy Wednesday guys !!
Ahi tuna is one of my all time favorite dishes. I don’t care how it’s made, what it’s paired with…I will just always love ahi tuna. And the shocker is that I haven’t had it in so long. It's just that the tuna selections in the summer down the shore are so much better than here in the winter. But the tuna looked super fresh and delicious this week, and since spring is practically here, we decided to go for something different.
Tonight we are preparing the tuna with a sesame crust and pan searing it so it’s perfectly raw on the inside but the sesame seeds are crunchy on the outside. We’re serving it over a bed of arugula and avocado and topping it with scallions. And the key is the sweet and spicy vinaigrette to drench the whole dish in…you know i’m all for some sauce/dressing.
Anyway this dish is giving me major summer vibes. Ahi tuna was always one of my favorite dinners at the shore in the summer. And I am so so happy to be bringing it back tonight. Not that I haven’t had ahi tuna since the summer…because yes I have had sushi. But we haven’t made ahi tuna at home since the summer and well that is just so sad to me.
And the best part is…we’re going down the shore tomorrow. So the summer vibes are definitely starting to kick in…even if it’s a liiiiitttle too early ;)))
Ingredients
1 pound sushi grade tuna steaks
1 teaspoon sesame oil
1/3 cup black and white sesame seeds
salt and pepper
5 ounces baby arugula
1 avocado; diced
For the Vinaigrette
1 tablespoon ginger; minced
1 tablespoon scallion
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dijon mustard
Directions
Rub the tuna with the sesame oil and sprinkle salt and pepper. Coat the tuna with the sesame seeds. Heat a medium skillet over high heat. When very hot, place the tuna steaks on the skillet. Cook for 1 - 2 minutes per side depending on the thickness. Remove from heat and slice.
In a shaker, combine the ginger, scallion, balsamic vinegar, red wine vinegar, soy sauce, honey, sesame oil, and dijon mustard. Shake vigorously to combine.
In a large serving bowl, add the arugula and the avocado. Toss with the vinaigrette. Serve topped with tuna.
