Description
Sesame crusted seared tuna over fresh summer greens, with avocado, oranges, julienned carrots and cilantro, topped with a fresh tangy dressing
Ingredients
Scale
Salad
- 3–4 oz spring mix, lightly shredded
- 3/4 cup julienned carrots
- 1 orange, peeled, divided into individual sections and halved or quartered
- 1 cup cubed cucumber
- handful fresh coriander (optional)
- 1/2 cup fried shallots (optional, but gives a great crunch)
- avocado oil
- 1/3 cup black and white sesame seed mixed
- 6–8 oz room temp tuna steak
- 1 tsp soy
- salt
- chili flakes (optional)
Dressing
- 1 tsp fish sauce
- 1 tsp rice vinegar
- 1 tsp grated ginger
- 1/2 fresh squeezed lime
- 1 tsp soy sauce
- 1/4 cup hot water
- 1 tbsp sugar (I use brown)
- pinch of salt
Instructions
- Add all the sauce ingredients to a bowl and set aside.
- Pat your room temperature tuna dry with a kitchen towel and baste the soy sauce on front, back and sides. On a flat dinner plate, add your sesame seeds and spread out to evenly cover the surface. I like to cut my steak in half at this stage for easier handling and bite sizes, but it’s up to you. Coat the tuna by placing the steaks on the sesame seeds, they should stick (doesn’t have to be perfect). Once all surface areas are sufficiently coated, set aside.
- Prep and add all the ingredients of your salad into a large serving bowl and toss well with the salad dressing (if you are adding fried shallots, keep these separate to add in step 5).
- Bring a non-stick or cast cast iron pan to a med/high heat and add a dash of avocado oil. Once hot, sear the tune steaks for about 30 seconds to a minutes per side. The goal is to develop a crispy, golden crust on the outside while leaving the inside raw or rare. Remove from heat and slice into roughly 1/4″ strips.
- Add your sliced seared tuna steaks to the salad and top with some extra cilantro, chili flakes, and fried shallots. Enjoy!
Notes
See notes section in body!
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Asian