Ingredients
2 (4-6 oz.) ahi tuna steaks
Kosher salt
Freshly ground black pepper
2 tbsp. black sesame seeds
2 tbsp. white sesame seeds
1 tbsp. vegetable oil
Juice of 1 lime (or about 3 tablespoons)
2 tbsp. extra-virgin olive oil
2 tsp. toasted sesame oil
2 tsp. freshly grated ginger
1 tsp. honey
4 c. loosely packed arugula
1/2 Asian pear, thinly sliced
2 Radishes, thinly sliced
1 Persian cucumber, thinly sliced
Preparation
Step 1Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides.Step 2In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer to a cutting board.Step 3 Make salad: In a medium bowl, whisk together dressing ingredients. Season with salt and pepper.Step 4In a large bowl, combine all salad ingredients. Add dressing and toss gently. Slice tuna.Step 5Divide salad between plates and top with tuna.
We love using a slightly spicy green to counter the fatty tuna—arugula is great, but if you’re in the mood for something different, go for watercress instead! It has a delicious peppery flavor and the stems are satisfyingly crisp. Looking for a more ways to use Ahi Tuna? Try our Poke Bowls—they’re full of delicious veggies and an irresistible ginger-sesame marinade. Or give making your own sushi rice a try and serve it over rice! Tried making this salad? Let us know how it went in the comment below.
