Sesame Crusted Ahi Tuna Salad

$For this recipe, you need 2 Ahi tuna steaks, each about 6 ounces. Ahi tuna is fresh and rich in flavor. It cooks quickly and is perfect for searing. The coating is a mix of 1/4 cup black sesame seeds and 1/4 cup white sesame seeds. This blend adds texture and a nutty taste. The seeds stick well to the tuna, creating a crunchy crust. You will use 4 cups of mixed salad greens, which can include arugula, spinach, and baby kale. For added crunch, include 1 cucumber sliced thin, 1 carrot shredded, 1/2 red bell pepper sliced, and 1 avocado sliced. These ingredients bring freshness and color to your dish. For the dressing, gather 2 tablespoons of soy sauce (or tamari for a gluten-free option), 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of honey or agave syrup. This combination creates a flavorful sauce to tie the salad together. First, take your Ahi tuna steaks and pat them dry. Use paper towels to remove excess moisture. This step helps the tuna sear well. Next, season both sides lightly with salt and pepper. Don’t overdo it; just a pinch will do. Now, let’s coat the tuna. On a flat plate, mix the black and white sesame seeds. Press each tuna steak into the seeds. Make sure to coat all sides evenly. This adds a crunchy texture and nutty flavor. In a non-stick skillet, pour in the olive oil. Heat it over medium-high heat. Once the oil is hot, gently place the sesame-crusted tuna steaks in the pan. Sear each side for about 2 minutes for medium-rare. Adjust the time if you like it cooked more. When done, remove them from heat and let them rest for a couple of minutes. While the tuna rests, prepare the salad. In a large bowl, combine the mixed salad greens, sliced cucumber, shredded carrot, sliced red bell pepper, and avocado. Toss everything together gently. This mix adds color and crunch to your dish. Now, let’s whip up the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey or agave syrup. Mix until well combined. This dressing brings a sweet and savory kick to your salad. Once the tuna has rested, slice it against the grain into thin strips. To serve, divide the salad mixture onto plates. Top each salad with the sliced tuna. Drizzle the dressing over the top. If you want, add sliced green onions and extra sesame seeds for garnish. Enjoy your fresh and flavorful meal! When picking Ahi tuna, look for bright color. Fresh tuna should have a deep red hue. The flesh must feel firm and moist. Avoid any fish that smells strong or has brown spots. Buying from a trusted fishmonger is key. Ask for sushi-grade tuna to ensure quality. Cooking times depend on your preference. For medium-rare, sear the tuna for about 2 minutes on each side. If you like it more cooked, add another minute per side. Remember, tuna cooks quickly. Overcooking can make it tough and dry. Always let it rest for a few minutes after cooking. To impress, arrange your salad with care. Use a large plate and layer the greens first. Place sliced tuna on top in a fan shape. Drizzle the dressing in an artistic swirl. Finish with extra sesame seeds and green onions for color. A beautiful presentation makes the dish more inviting. {{image_2}} If you want to switch up the protein, try salmon or chicken. Both work well with the sesame crust. Cook the salmon the same way as the tuna. For chicken, use thin breast slices. Adjust cooking time to ensure they stay juicy. To make this dish vegan, use marinated tofu instead of tuna. Press the tofu to remove excess water. Coat it with sesame seeds and sear it just like the tuna. For a vegetarian twist, consider using tempeh. Both options offer great texture and flavor. Feel free to add more toppings to your salad. I love adding sliced radishes for crunch. You can also include edamame or roasted chickpeas for protein. Try adding fruit like mango or berries for a sweet touch. Fresh herbs like cilantro or mint can enhance the flavor too! To store leftover salad, place it in an airtight container. This keeps the greens fresh. Use a container that is not too big, so the salad does not move around. You can store it in the fridge for up to two days. If the salad has dressing, it may get soggy. If you can, store the dressing separately. This keeps the salad crisp until you are ready to eat it. Store leftover tuna in a sealed container. You should refrigerate it right away. It will stay fresh for one to two days. If you want to keep it longer, consider freezing it. Wrap the tuna tightly in plastic wrap before placing it in a freezer bag. This helps avoid freezer burn. Thaw it in the fridge when you are ready to use it. Reheat tuna carefully to avoid overcooking. The best way is to use a skillet. Heat it on low and add a bit of oil. Place the tuna in the skillet and heat for about one minute per side. You can also use the microwave, but do this with care. Use low power and cover the tuna to keep it moist. Heat for 30 seconds at a time, checking often. Enjoy your meal while keeping the flavors fresh! Ahi tuna is a type of fish, also known as yellowfin tuna. It has a firm texture and a rich flavor. Ahi is popular for sushi and sashimi due to its quality. You can find it in many seafood markets. When buying, look for bright red flesh with a clean smell. To make the salad more filling, add heartier ingredients. Consider adding grains like quinoa or farro. You can also include beans for extra protein. Nuts or seeds, like almonds or pumpkin seeds, add crunch and nutrition. Finally, toss in some cheese, like feta or goat cheese, for creaminess. Yes, you can use pre-packaged salad greens. They save time and make prep easier. Look for fresh mixes with arugula, spinach, or baby kale. Just rinse them well before use. This ensures you have a clean and crisp salad base. If you don’t have sesame oil, try using peanut oil or olive oil. Both add flavor and work well in the dressing. You can also use a mix of sunflower oil and a dash of soy sauce for a similar taste. Adjust the amount to your preference. To check if Ahi tuna is done, look for color. The outside should be brown, while the inside stays pink. For medium-rare, cook for about 2 minutes per side. If you prefer it more cooked, increase the time slightly. A food thermometer should read 125°F for medium-rare. We explored the key ingredients for a tasty ahi tuna salad. You learned how to prepare and sear the tuna, coat it with sesame seeds, and mix a flavorful dressing. The tips covered selecting fresh fish and presentation ideas. I also shared variations for different diets and how to store leftovers properly. Remember, mastering this dish brings health and flavor to your meals. Enjoy your cooking journey and impress your friends with this refreshing salad!$

Sesame Crusted Ahi Tuna Salad

Indulge in a fresh and flavorful Sesame Crusted Ahi Tuna Salad that will elevate your mealtime! This delicious recipe features perfectly seared tuna coated in sesame seeds, served atop vibrant salad greens, crunchy veggies, and creamy avocado. With a quick prep time of just 15 minutes, it's ideal for busy days. Click through for the full recipe and impress your taste buds with this delightful dish!

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Ingredients

2 Ahi tuna steaks (about 6 ounces each)

1/4 cup black sesame seeds

1/4 cup white sesame seeds

2 tablespoons olive oil

Salt and pepper to taste

4 cups mixed salad greens (arugula, spinach, baby kale)

1 cucumber, thinly sliced

1 carrot, shredded

1/2 red bell pepper, sliced

1 avocado, sliced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon honey or agave syrup

Optional: sliced green onions and sesame seeds for garnish

Instructions

Prepare the Ahi Tuna: Pat the tuna steaks dry with paper towels. Season both sides lightly with salt and pepper.

Coat with Sesame Seeds: On a plate, combine the black and white sesame seeds. Press each tuna steak into the sesame seeds, coating all sides evenly.

Sear the Tuna: In a non-stick skillet, heat the olive oil over medium-high heat. Once hot, add the sesame-crusted tuna steaks. Sear for about 2 minutes on each side for medium-rare, adjusting time slightly if you prefer them more cooked. Remove from heat and let rest for a couple of minutes.

Prepare the Salad: In a large bowl, combine the mixed salad greens, cucumber, carrot, red bell pepper, and avocado. Toss gently to mix.

Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey or agave syrup until well combined.

Slice the Tuna: Once rested, slice the tuna steaks against the grain into thin strips.

Assemble the Salad: Divide the salad mixture onto plates. Top with the sliced tuna. Drizzle with dressing and garnish with green onions and extra sesame seeds if desired.

Prep Time: 15 min | Total Time: 30 min | Servings: 2

- Presentation Tips: Arrange the salad ingredients artfully on the plate, placing the sliced tuna attractively on top. Drizzle the dressing artistically around the plate and sprinkle with extra sesame seeds for an elegant touch.