Tuna…center-cut ahi tuna…on sale again at Sprout’s! $5.99 a pound! This is when I make this salad (and my tuna tartare). Wish I can take credit for this one. Thank you Willow Arlen for this delicious meal! Growing up, I thought I hated tuna. But, oh, how I’ve changed my mind! There’s not much else to say, except that it’s delicious and I think ya’ll should try it! We all could probably use a little more tuna in our lives! 😉 Enjoy!
Health tips: diabetes-friendly, low carb
Sesame Seared Ahi Tuna Salad
(Makes 2 large servings)
1 lb. center-cut ahi tuna
2 TBSP low sodium soy sauce
2 TBSP honey
1 TBSP lime juice (about half a lime)
1 TBSP rice wine vinegar
1 TBSP freshly grated ginger
2 cloves garlic, minced
1/8th-1/4 tsp. sriracha (optional)
1/4 cup white/black sesame seeds
Fresh cracked black pepper
1 TBSP coconut oil (or olive/canola oil)
1 TBSP toasted sesame oil
For the dressing:
2 TBSP honey
2 TBSP lime juice (about one lime)
2 TBSP fresh chopped cilantro
1 TBSP low sodium soy sauce
1/2 tsp. freshly grated ginger
1 shallot, finely sliced or diced
1 TBSP olive oil (optional)
Fresh mixed greens and vegetables of your choice (I used a mix of baby greens, spinach, romaine, cilantro, and sliced red onions and avocado)
1. In a bowl, combine the first eight ingredients to make a marinade. Place the tuna steak(s) into a large zip-top bag and pour the marinade over top. Squeeze out as much of the air as you can, seal, and let sit in the fridge for at least 30 minutes to an hour.
2. Meanwhile, mix the salad dressing. Add all ingredients to a bowl and whisk to combine. Set aside.
3. Once it’s done marinating, coat the tuna in the sesame seeds and a little black pepper. Heat a heavy bottom skillet over medium-high and add both the coconut oil and sesame oil. You want the oil shimmering, but not smoking.
4. Add the tuna to the pan, and let cook for about 1 minute, 30 seconds – do not stir or move the tuna around. Flip, and let cook for another 1 minute, 30 seconds. Remove from heat (if you’d like it more well-done, feel free to leave it in the pan longer. I suggest reducing the heat to avoid burning).
5. Toss your salad mixings with the dressing, and slice the tuna thinly against the grain.
Serve the tuna still warm atop a bed of lightly dressed greens, sliced avocado, and a sprinkle of sesame seeds…and enjoy!