Recipe: Tasty Sesame Crusted Seared Ahi Tuna Salad

Recipe: Tasty Sesame Crusted Seared Ahi Tuna Salad Delicious, fresh and tasty.
Sesame Crusted Seared Ahi Tuna Salad. Using your chef's knife, move the sliced ahi to the salads. Cut off one corner of the plastic bag with scissors to create a small opening. Sesame Crusted Seared Ahi Tuna is one of those effortless dishes that never fails to impress.
A Word on Yellowfin (Ahi) Tuna: I would love to take a moment and talk about what ahi tuna is before we talk about how to season, cook, and serve.
A sushi themed salad with seared sesame crusted ahi tuna and a wasabi vinaigrette.
Today I have a new salad recipe for you, a sushi themed salad with sesame crusted seared ahi tuna!
You can have Sesame Crusted Seared Ahi Tuna Salad using 17 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sesame Crusted Seared Ahi Tuna Salad
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You need of salad.
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You need 4 cup of black and white sesame seeds.
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You need 4 of each ahi tuna steaks.
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It’s 1/2 head of nappa cabbage.
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Prepare 2 bags of Cole slaw mix.
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It’s 3/4 cup of shredded carrots.
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Prepare 2 of each avocados.
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It’s 1 of each English cucumber.
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Prepare of ponzu dressing.
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You need 3 tbsp of ginger grated.
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Prepare 2 cup of Light soy Sauce.
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Prepare 4 tbsp of sugar.
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Prepare 2 tbsp of kosher salt.
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You need 3 tbsp of Siracha hot sauce.
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It’s 1/2 cup of mirin.
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It’s 1/3 cup of lemon juice.
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Prepare 1 1/2 cup of sesame oil.
This salad was inspired by the flavours of sushi and my favourite fish for sushi is tuna so that is the centre piece of this salad.
In a shallow dish, combine the two types of sesame seeds and stir to mix.
Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath.
Sesame Crusted Seared Ahi Tuna Salad step by step
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Make the dressing first just mix all the ingredients together and then add the oil slowly while whisking to combine let sit to marinate 15 min at least.
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Now coat the tuna steaks with the sesame seeds set back into the fridge to let sit while you put the salad part together.
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Julienne the nappa cabbage and mix it with the bags of Cole slaw mix cut cucumber into thin slices at a bias and slice the avocados nice and thin.
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Now sear off the tuna to med rare like 3 minutes a side in a fry pan with a little bit of oil.
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If dressing separated just whisk it and it will come back together then toss the dressing with the cabbage to your preference.
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Put a nice mound of the salad in the middle of the plate slice the tuna and place around then the cucumbers top with avocado and carrots..
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Save the left over dressing in a container it holds for just about 2 weeks or longer in fridge.
Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
In a searing pan over high heat, warm the oil until smoking.
Combine the white and black sesame seeds in a small bowl and set aside.
Season all sides of the tuna steaks with a few pinches of salt each and one twist of fresh cracked black pepper on each side.
In a medium sized mixing bowl, whisk the egg whites to stiff peaks.