Sesame Crusted Ahi Tuna Salad

$- 2 Ahi tuna steaks (6 oz each) - 1/4 cup black sesame seeds - 1/4 cup white sesame seeds - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 cups mixed salad greens (arugula, spinach, and baby kale) - 1/2 cucumber, thinly sliced - 1 red bell pepper, julienned - 1 avocado, sliced - 2 green onions, chopped - 1 tablespoon toasted sesame seeds (for garnish) - Salt and pepper to taste For this salad, I love using fresh Ahi tuna. It has a rich taste and a smooth texture. The sesame seeds add a nice crunch and flavor. I mix black and white seeds for a nice look and taste. Soy sauce and sesame oil add depth to the dish. You can add more flavor and nutrition with extra items. Consider sliced radishes or shredded carrots for some crunch. You can also add nuts like almonds or cashews for a tasty twist. When it comes to dressings, I suggest a simple vinaigrette. A mix of olive oil and lemon juice works well. It keeps the salad light and fresh. If you prefer a creamy dressing, try a tahini dressing. It matches the sesame theme perfectly. {{ingredient_image_1}} First, I pat the Ahi tuna steaks dry with a paper towel. This step helps the seasoning stick better. Next, I lightly season both sides with salt and pepper. This simple step adds great flavor. Then, I prepare a mixture of black and white sesame seeds in a shallow dish. I brush the tuna steaks with soy sauce and sesame oil. This adds a rich flavor. After that, I press each steak into the sesame seeds until they are well-coated. This gives the tuna a nice crunch. I heat a non-stick skillet over medium-high heat. When it's hot, I add a splash of sesame oil. I sear the tuna steaks for about 1-2 minutes on each side. For rare, I cook for 1 minute. For medium-rare, I cook for 2 minutes. When done, I remove the tuna from the heat and let it rest. Resting helps keep the juices inside. In a large bowl, I mix the salad greens, cucumber, red bell pepper, and avocado. I toss them gently to combine. This mix makes the salad fresh and colorful. Next, I slice the seared tuna into thin strips. To assemble, I plate the mixed greens and veggies first. Then, I arrange the sliced tuna on top. Finally, I sprinkle with toasted sesame seeds and garnish with chopped green onions. This adds a nice touch. To find fresh Ahi tuna, look for bright red color. The flesh should be firm and shiny. Avoid any fish that looks dull or brown. A fresh tuna steak should smell like the ocean, not fishy. You can buy high-quality tuna at a local fish market or a reputable grocery store. Ask the fishmonger about the source of the tuna. Wild-caught is often the best choice for flavor and sustainability. To toast sesame seeds, heat a dry skillet over medium heat. Add the seeds and stir them often. They will turn golden brown in about 3 to 5 minutes. Keep a close eye on them to avoid burning. Toasting brings out the nutty flavor of sesame seeds. If they burn, they taste bitter. So, stay near the stove while toasting. Pair the salad with light dressings, like a citrus vinaigrette. This adds a nice zing to the dish. You can also serve it with a creamy dressing for contrast. For a great presentation, arrange the salad on a large plate. Place the greens and veggies first, then add the sliced tuna on top. Finish with a sprinkle of toasted sesame seeds and chopped green onions. This adds color and crunch to your dish. Pro Tips Freshness is Key: Always choose the freshest Ahi tuna available for the best flavor and texture. Look for bright, shiny flesh and avoid any tuna with a dull appearance. Perfect Searing: Ensure your skillet is hot enough before adding the tuna. A proper sear locks in moisture and creates a delicious crust. Customize Your Salad: Feel free to add other vegetables or toppings to your salad, such as cherry tomatoes, radishes, or a sprinkle of chili flakes for extra flavor. Chill Your Tuna: For an even fresher taste, chill your tuna steaks in the refrigerator for 30 minutes before searing. This helps firm up the fish and enhances the overall dish. {{image_2}} You can easily switch Ahi tuna for other proteins. Salmon, chicken, or tofu work great. - Salmon: It has a rich flavor and is high in omega-3s. - Chicken: A lean option that’s also filling. - Tofu: Perfect for a plant-based choice. These alternatives keep the dish tasty while catering to different diets. Try new dressings to change the flavor of your salad. A zesty lemon vinaigrette adds a nice kick. - Fruits: Add mango or citrus for sweetness. - Nuts: Toss in almonds or walnuts for crunch. Experimenting with these ingredients makes your salad exciting and fun. You can modify this salad for various diets. It’s easy to make it gluten-free or vegan. - Gluten-Free: Use tamari instead of soy sauce. - Vegan/Vegetarian: Replace tuna with marinated tofu or chickpeas. These adjustments ensure everyone can enjoy this fresh and flavorful dish. To keep your leftover salad fresh, store it in an airtight container. This helps prevent wilting. The salad stays good for up to two days in the fridge. If you add dressing, it may last only one day. To keep it crisp, store the dressing separately. If you have leftover tuna, you can reheat it gently. Use a skillet over low heat. This method keeps the flavor and texture intact. Avoid microwaving, as it can make the tuna dry. Heat it just until warm, about 1-2 minutes. You can freeze cooked tuna to enjoy later. Wrap it tightly in plastic wrap or foil. Then place it in a freezer bag. This method helps prevent freezer burn. For thawing, move it to the fridge overnight. This keeps the tuna moist and tasty. The best way to cook Ahi tuna is by searing it. This keeps the fish tender and juicy. Here are some tips to get it right: - Pat the tuna dry: Use a paper towel to remove excess moisture. - Season lightly: Add a pinch of salt and pepper before cooking. - Use high heat: A hot skillet helps get a nice crust. - Cook briefly: Sear for 1-2 minutes per side, depending on how rare you like it. - Let it rest: Allow the tuna to rest for a minute after cooking. This keeps it moist. If you don't have sesame oil, you can use other oils. Here are some great options: - Peanut oil: It has a nutty flavor similar to sesame. - Canola oil: A neutral choice that works well in recipes. - Olive oil: Use extra virgin for a richer taste. - Sunflower oil: This has a light flavor and is easy to find. Each oil brings a unique taste, so pick one that fits your dish. Yes, you can prepare parts of this salad ahead of time. Here’s how: - Store tuna separately: Cooked tuna can be kept in the fridge for up to two days. - Prep veggies: Wash and cut your salad greens and veggies a day before. - Avoid dressing: Don’t dress the salad until you’re ready to serve. This keeps it fresh. By following these tips, you can enjoy this refreshing salad even on busy days! This blog post covered everything you need to know about creating a delicious Ahi tuna salad. We discussed key ingredients, from the tuna and veggies to flavor-packed dressings. You learned step-by-step how to prepare and cook the tuna, assemble your salad, and even explore variations. Remember to choose fresh ingredients and follow the best storage tips for leftovers. You can make it your own with different proteins and flavors. Enjoy your salad-making journey!$

Sesame Crusted Ahi Tuna Salad

A fresh and flavorful salad featuring seared ahi tuna coated in sesame seeds, served on a bed of mixed greens and vegetables.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 2

Calories 400 kcal

Ingredients

2 steaks Ahi tuna (6 oz each)
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cups mixed salad greens (arugula, spinach, and baby kale)
1/2 cucumber thinly sliced
1 red bell pepper julienned
1 avocado sliced
2 green onions chopped
1 tablespoon toasted sesame seeds (for garnish)
to taste Salt and pepper

Instructions

Start by preparing the tuna steaks. Pat them dry with a paper towel, then lightly season both sides with salt and pepper.
In a shallow dish, mix together the black and white sesame seeds.
Brush the tuna steaks with soy sauce and sesame oil, then press each steak into the sesame seed mixture until well-coated on both sides.
Heat a non-stick skillet over medium-high heat and add a splash of sesame oil. Once hot, sear the tuna steaks for about 1-2 minutes on each side, depending on your preferred doneness (1 minute for rare, 2 for medium-rare). Remove from heat and let rest.
In a large bowl, combine the mixed greens, cucumber, red bell pepper, and avocado. Toss gently to combine.
Slice the seared tuna into thin strips.
To assemble the salad, plate the mixed greens and vegetables, then arrange the sliced tuna on top.
Sprinkle with toasted sesame seeds and garnish with green onions.

Notes

Adjust the searing time based on your preferred doneness of the tuna.

Keyword healthy, salad, seafood, sesame, tuna