Sesame Crusted Ahi Tuna Salad

$- 2 Ahi tuna steaks (about 6 oz each) - 1/4 cup sesame seeds (mix of white and black for visual appeal) - 4 cups mixed salad greens (arugula, spinach, and romaine) - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 cup shredded carrots - 1/2 cucumber, thinly sliced - 1/2 red bell pepper, julienned - 1 avocado, sliced - 2 green onions, chopped - 1 tablespoon fresh ginger, grated - 1 tablespoon lime juice - Salt and pepper to taste This dish starts with Ahi tuna steaks. Ahi tuna is fresh and meaty. Choose steaks that are deep red. They should feel firm to the touch. Next, sesame seeds add a nice crunch. I like to mix white and black seeds for a pop of color. The mixed salad greens bring freshness and flavor. You can use arugula, spinach, or romaine. For the dressing, I mix soy sauce and sesame oil. This gives a rich flavor. Shredded carrots, thinly sliced cucumber, and julienned bell pepper add crunch. Avocado brings creaminess. Green onions add a hint of sharpness. Finally, fresh ginger and lime juice give a zesty kick. Salt and pepper are key to boost all flavors. Each ingredient plays a big role in making this salad bright and tasty. {{ingredient_image_1}} 1. Drying and seasoning the tuna: Start by patting the Ahi tuna steaks dry with paper towels. This step helps the sesame seeds stick better. Next, season both sides with salt and pepper. I always use a light touch so the tuna's flavor shines through. Then, brush the tuna lightly with low-sodium soy sauce. This adds a nice umami flavor. 2. Pressing tuna into sesame seeds: Pour the sesame seeds onto a plate. I like to use a mix of white and black seeds for a beautiful look. Take each seasoned tuna steak and press it into the seeds. Make sure to coat all sides evenly. This creates a tasty crust that adds crunch and flavor. 1. Searing instructions for optimal doneness: Heat sesame oil in a skillet over medium-high heat. Once hot, add the sesame-crusted tuna steaks. Sear them for about 1-2 minutes on each side for rare. If you prefer a different doneness, adjust the time slightly. Keep an eye on the color; it should be a lovely golden brown. 2. Resting tuna before slicing: After searing, remove the tuna from the pan. Let it rest for a minute. This step is key! Resting allows the juices to settle, making each bite tender and juicy. 1. Combining salad ingredients: In a large bowl, mix together the salad greens, shredded carrots, thinly sliced cucumber, julienned red bell pepper, and sliced avocado. I love using a variety of colors for an appealing look. 2. Making and adding the dressing: In a small bowl, whisk together grated ginger, lime juice, a splash of soy sauce, and a pinch of salt. Taste it and adjust as you like. Drizzle the dressing over the salad right before serving. 3. Final plating and garnishing tips: Thinly slice the seared tuna against the grain. Arrange the salad on plates and top it with the slices of tuna. Finally, sprinkle chopped green onions over the top for extra flavor and a pop of color. Serve it on a large platter for sharing or in individual bowls. Enjoy! To get the best sear on your Ahi tuna, heat your skillet well. A high heat gives you that nice crust while keeping the center tender. For rare tuna, cook it for just 1-2 minutes on each side. If you prefer medium, extend the time to 3-4 minutes per side. Always check the center; it should remain pink. Want to boost the flavor? Try adding spices like garlic powder or a hint of chili flakes. Fresh herbs, such as cilantro or basil, also work well. Using the freshest ingredients makes a big difference. Fresh greens and ripe avocado will elevate your salad. You can even toss in some radishes for a crunchy bite. Plating is key for an impressive meal. Arrange the salad on a large platter to share or in individual bowls for a personal touch. Thinly sliced tuna should sit atop the greens. For a pop of color, add a lime wedge and sprinkle leftover sesame seeds. This adds both flair and flavor to your dish. Consider pairing it with a light soup or crusty bread to complete your meal. Pro Tips Quality Tuna: Always choose sushi-grade Ahi tuna for the best flavor and texture. This ensures a safe and delicious experience. Perfect Sear: Use a hot skillet and don’t overcrowd the pan to achieve a perfect sear. This keeps the tuna tender and juicy inside. Fresh Ingredients: Opt for fresh, organic produce for the salad to enhance the overall flavor and nutritional value of the dish. Customize the Dressing: Feel free to adjust the dressing ingredients according to your taste. Adding a touch of honey or chili flakes can elevate the flavor. {{image_2}} You can switch up the protein in this salad. If you prefer chicken, grilled or seared chicken breasts work well. For a vegetarian version, try marinated tofu. It offers a nice texture and flavor. Feel free to mix the greens too. Instead of arugula, spinach, or romaine, use kale or mixed baby greens. Each type adds its own taste and crunch. You can also add veggies like radishes or snap peas for an extra crunch. While the ginger-lime dressing is a star, you can change it for variety. A sesame-ginger vinaigrette adds depth and pairs well with the tuna. You can also try a spicy mayo for a kick. Just mix mayo with sriracha or wasabi. Another option is a classic balsamic vinaigrette. It gives a sweet-tart flavor that contrasts nicely with the tuna. Feel free to experiment with different flavors to find what you love best. This salad shines on its own, but you can add sides for more fun. Try serving it with crispy wonton chips or a light miso soup. These add texture and flavor that match well. You can also transform this salad into a poke bowl. Start with sushi rice or quinoa as the base. Then, pile on the salad ingredients and top it with sliced tuna. Drizzle on your favorite dressing for a fun twist. To keep your Sesame Crusted Ahi Tuna Salad fresh, store leftovers in an airtight container. This helps maintain flavor and texture. Place the salad in the fridge within two hours to ensure safety. For the best results, keep the tuna separate from the salad greens. This keeps the greens crisp. For the tuna, wrap it tightly in plastic wrap or foil. This method prevents it from drying out. You can also place it in a small container. It should last about 2 days in the fridge. If you need to reheat the tuna, do it gently. Use a microwave on low power for about 30 seconds. Check it after every 10 seconds to prevent overcooking. Overcooked tuna can become tough and dry. Remember, it is best served rare or medium-rare. You can also warm it in a skillet over low heat. This way, you can keep the nice crust. Just heat it for a minute on each side. For easy meal prep, you can prepare salad components in advance. Wash and chop your greens and veggies a day or two before. Store them in separate containers in the fridge. This keeps them fresh and ready to go. You can also sear the tuna ahead of time and let it cool. Slice it thin and store it in the fridge. When you are ready to eat, just assemble the salad. Drizzle the dressing just before serving for the best taste. This makes for quick and delicious meals throughout the week. Ahi tuna is a type of fish known for its rich flavor and firm texture. It is often found in warm waters, mainly in the Pacific Ocean. Ahi tuna comes in two main varieties: yellowfin and bigeye. Both types are popular for sushi and sashimi. The meat is red and has a mild taste. Ahi tuna is low in fat and high in protein, making it a healthy choice for meals. Yes, you can use frozen tuna for this recipe. When using frozen tuna, let it thaw in the fridge overnight. Once thawed, pat it dry with paper towels. This helps to remove excess moisture. Season and crust the tuna as you would with fresh tuna. Sear it for about 2-3 minutes on each side for a nice crust. To check if the tuna is done, look for a few signs. First, the outside should be nicely browned and crusted. Second, the inside should remain pink and slightly warm for rare doneness. If you prefer medium, look for a light pink center. Use a meat thermometer if needed; it should read about 125°F for rare and 135°F for medium. Yes, this dish can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Most of the other ingredients are naturally gluten-free. Always check labels on packaged items to ensure they are safe for gluten-sensitive individuals. Enjoy this salad without worry! This blog post covered a delicious salad with ahi tuna. We explored the main and additional ingredients that bring it to life. I shared step-by-step instructions to prepare, cook, and assemble your dish. You learned tips for perfecting the sear and enhancing flavors. We discussed variations and storing leftovers effectively. Take these ideas, enjoy the process, and create your own take on this meal! Cooking should be fun and rewarding.$

A fresh and flavorful salad featuring seared Ahi tuna coated in sesame seeds, served over a bed of mixed greens and topped with a ginger-lime dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Japanese

Servings 2

Calories 350 kcal

Ingredients

2 steaks Ahi tuna
0.25 cup sesame seeds
2 tablespoons soy sauce
1 tablespoon sesame oil
4 cups mixed salad greens
1 cup shredded carrots
0.5 cucumber thinly sliced
0.5 red bell pepper julienned
1 avocado sliced
2 green onions chopped
1 tablespoon fresh ginger
1 tablespoon lime juice
to taste salt and pepper

Instructions

Pat the Ahi tuna steaks dry with paper towels. Season both sides with salt and pepper, then brush lightly with soy sauce.
Pour sesame seeds onto a plate. Press the seasoned tuna steaks into the sesame seeds, coating all sides evenly.
Heat sesame oil in a skillet over medium-high heat. Once hot, add the sesame-crusted tuna steaks. Sear for about 1-2 minutes on each side (for rare), or until the desired doneness is reached. Remove from the pan and let rest briefly before slicing.
In a large bowl, combine mixed greens, shredded carrots, cucumber, bell pepper, and avocado.
In a small bowl, whisk together grated ginger, lime juice, a splash of soy sauce, and a pinch of salt. Adjust to taste.
Thinly slice the seared tuna against the grain. Arrange the salad on plates and top with slices of tuna. Drizzle with the ginger-lime dressing.
Sprinkle chopped green onions over the salad for an extra touch of flavor and color.

Notes

Serve the salad on a large platter for sharing or in individual bowls. Garnish with a lime wedge and sprinkle any leftover sesame seeds for an attractive finish.

Keyword healthy, salad, sesame, tuna