Cooked - Seared Ahi Tuna Salad - New Recipe

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Seared Ahi Tuna Salad

4.0

2 ½ tablespoons olive oil

1 tablespoon toasted sesame oil

2 tablespoons rice vinegar

1 ½ tablespoons maple syrup or honey

1 tablespoon miso paste

1 tablespoon soy sauce or GF liquid amino acid

1 tablespoon water

2 teaspoons ginger, use paste, or finely minced or grated

Optional: ¼ -½ teaspoon wasabi paste, more to taste

Pinch salt and black pepper

12-16 ounces ahi tuna- sushi grade, or order saku block tuna

1 tablespoon soy sauce or GF liquid aminos

3 tablespoons sesame seeds (black or white or both)

1 teaspoon granulated garlic powder (or onion powder)

¾ teaspoon kosher salt

1 teaspoon fresh cracked pepper

1 teaspoon sugar (this helps caramelize the crust)

1 teaspoon dried thyme

High heat oil or olive oil

4 cups fresh greens- arugula, baby spinach, spring mix, etc. (4-5 ounces)

1 ½ cups English cucumber, sliced

2 cups carrots, grated or match stick (or sub purple cabbage or use both)

½ cup radishes, sliced

1 cup edamame (shelled) more as desired

½ cup fresh cilantro (or sub scallions)

1 large avocado, sliced

Handful Microgreens or sunflower sprouts

Pickled ginger

Select all/reset

Place dressing ingredients in a small jar and whisk, or use an immersion blender to blend until smooth. Add more wasabi paste to taste. Refrigerate.
You want and have them ready to toss.
Place the sesame seeds, salt, pepper, sugar, garlic powder, and thyme in a wide bowl and stir well. Brush the tuna with soy sauce. Coat the tuna on all sides with the sesame mixture, pressing in the sesame seeds.
Heat a large skillet with oil over medium-high heat and wait till it gets hot. Turn your hood fan on. Place the tuna carefully in the pan and sear until golden, 1-2 minutes, depending on the size. Turn and sear the other side and the sides. Place on a paper towel to blot. Let rest 5 minutes, then slice into ¼ inch slices.
In a large mixing bowl, add the greens, cucumber, edamame, radishes, carrots, cabbage, and cilantro. Spoon a little of the dressing over the salad, tossing to lightly coat. Divide the salad among four plates or bowls. Top with the seared ahi, avocado slices, and sunflower sprouts. Add some pickled ginger if you like.

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