Sesame Crusted Seared Ahi Tuna with Arugula Salad
This is a quick meal that comes together in under 30 minutes for an easy lunch or appetizer.
Servings 2
Calories 780kcal
Ingredients
For the dressing:
- ¼ cup vegetable oil or grapeseed oil
- 1 ½ teaspoons fresh grated ginger
- Juice from 1 lime
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon kosher salt
For the seared tuna:
- 2 tablespoons toasted white sesame seeds
- 1 tablespoon black sesame seeds
- ½ pound Ahi tuna
- Kosher salt, as needed
- 2 tablespoons vegetable oil
- 5 ounces wild arugula
- 1 medium haas avocado, pitted, peeled and sliced
Instructions
For the dressing:
- Add oil, ginger, lime juice, rice vinegar and soy sauce to a medium mixing bowl. Whisk to combine then season with salt and pepper.
- Set aside until ready to use. If the dressing separates by the time you are ready to use it, then whisk once again to combine.
For the seared tuna:
- In a small bowl stir together the white and black sesame seeds until combined. Season the tuna with kosher salt then the sesame seeds so that it is completely coated in the sesame seeds.
- Heat a large sauté pan or griddle over high heat, add the vegetable oil and heat through. Add the tuna to the pan and sear until no longer pink on each side, about 30 seconds to 1 minute on each side for medium-rare.
- Remove the tuna to a cutting board and slice into ½” thick strips. The tuna should be seared in the outside but mostly raw on the inside.
To assemble:
- Toss the arugula salad in the dressing.
- Divide salad among plates and top with the seared tuna and avocado. Serve immediately.
Notes
This salad also tastes great with kale or baby spinach in place of the wild arugula.
Nutrition
Calories: 780kcal | Carbohydrates: 15g | Protein: 33g | Fat: 68g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 1156mg | Potassium: 1116mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4305IU | Vitamin C: 21mg | Calcium: 254mg | Iron: 5mg
