Sesame Crusted Tuna Steak Salad

• 4 tuna steaks, 6 oz each
• 1/4 cup sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic, minced
• 4 cups mixed greens
• 1 cucumber, sliced
• 1 red bell pepper, sliced
• 1/4 cup sliced scallions
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon sesame oil

Steps

1. 1 Pat the tuna steaks dry and season lightly with salt and pepper.
2. 2 In a small bowl, mix soy sauce, honey, and garlic; brush over both sides of the tuna steaks.
3. 3 Press sesame seeds onto both sides of the steaks to coat.
4. 4 Heat a skillet over medium-high heat and sear the tuna for about 2 minutes per side for medium-rare.
5. 5 Remove from heat and let rest.
6. 6 In a large bowl, toss mixed greens, cucumber, and red bell pepper with rice vinegar and olive oil.
7. 7 Slice the rested tuna and arrange over the salad.
8. 8 Garnish with scallions and drizzle with sesame oil before serving.

Equipment

• Skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• Add avocado slices for a creamy texture.
• Substitute tuna with seared salmon for a different flavor profile.

Substitutions

• If sesame seeds are not available, use crushed nuts like almonds or pecans.
• Substitute honey with maple syrup for a vegan option.

Pairings

• A crisp Sauvignon Blanc complements this dish beautifully.
• Serve with a light miso soup for a complete meal.

Nutrition

Tips

• Ensure your tuna is sushi-grade and meant for raw consumption.
• For a firmer crust, refrigerate the seasoned tuna steaks for 30 minutes before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Reheat tuna gently if desired.

Freezing: This dish does not freeze well due to the tuna quality degradation.

Serving Suggestions

• Serve with a side of steamed jasmine rice or a fresh baguette slice.
• Pair with a light Asian-inspired vinaigrette.

FAQ