Crusty Ahi Tuna
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 2
This is an easy main course salad or appetizer. Yum!
Ingredients:
40 ounces Ahi Tuna
2 teaspoons toasted sesame oil
1/2 cup black and white sesame seeds
pinch kosher salt
fresh black pepper, to taste
10 cups baby arugula
For the Vinaigrette:
2 tablespoons minced ginger
2 tablespoons minced scallion
2 tablespoons minced garlic
1 cup balsamic vinegar
1/2 cup red wine vinegar
1/2 cup soy sauce or gluten-free tamari
3 tbsp honey
4 teaspoons toasted sesame oil
1 teaspoon Dijon mustard
Directions:
Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.
Place the sesame seeds on a medium plate. Dip the entire surface of the Ahi steak into sesame seeds, pressing to adhere.
Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.
For the Vinaigrette:
Slice tuna steaks into slices and place on top of arugula.
Drizzle vinaigrette over the top. Enjoy!
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