From DN Recipes by David Nagy · Food & Beverage

Sesame Seared Tuna Salad

Published

Sesame Seared Tuna Salad
Easy, fast and great tasting salad featuring seared tuna coated with sesame seeds on top of a diverse and crunchy salad! This tuna is served rare, so be sure to use the best quality fresh tuna you can find. This is a variation on a recipe from allrecipes.com.   
Prep: 25 mins  Cook:  5 mins  Total:  60-70 mins including fridge time.  Servings:  4.

Ingredients
Tuna and Dressing
  • 4 (6 ounce) sushi-grade ahi tuna steaks
  • ¼ cup low sodium soy sauce
  • 1 tablespoon mirin (sweet cooking rice wine)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • ½ cup sesame seeds
  • 1 tablespoon olive oil

Salad
  • 2 heads butter lettuce
  • 1 cup low sodium garbanzo beans
  • 1 cup carrots, diced
  • 1 cup chopped green onion, diced
  • 1 ripe avocado, sliced
  • 1/2 cup unsalted cashews
  • 1/2 cup macadamia nuts

Bread 
  • Your favorite naan or sourdough bread
  • Butter or olive oil

Directions
  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts, one for cooking and one for dressing. Stir the rice wine vinegar into the dressing half.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the cooking sauce, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over medium-high heat until hot. Place steaks in the pan, and sear for 30 seconds on each side for rare, 50 seconds for medium. Cover and cool steaks in the fridge, ideally for 30-40 minutes.
  4. Toast the naan or sourdough bread and coat with butter or olive oil.
  5. Slice the steaks 1/4 inch thick across the grain.
  6. Assemble the salads with toppings, top with tuna slices and drizzle with the dressing, add fresh ground black pepper to taste and serve with naan/sourdough bread.