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- 2 Ahi tuna steaks (about 6 oz each) - 1/2 cup sesame seeds (mixed black and white) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 4 cups mixed salad greens (arugula, spinach, and baby kale) - 1 cup cherry tomatoes, halved - 1 cucumber, thinly sliced - 1 avocado, sliced - 1/4 cup green onions, chopped - 2 tablespoons rice vinegar - Salt and pepper to taste For this sesame crusted Ahi tuna salad, fresh ingredients make all the difference. I choose high-quality Ahi tuna steaks. They should be firm and deep red. This guarantees a tasty, tender bite. Sesame seeds add a nutty crunch. I like using both black and white seeds. They look good and bring more flavor. Sauces play a key role too. Soy sauce adds a salty kick. Sesame oil gives a unique depth. I mix these in a shallow dish to marinate the tuna. This step is quick but very important for flavor. Next, the salad greens and vegetables are vital. I prefer a mix of arugula, spinach, and baby kale. This combo offers a range of textures and tastes. Adding cherry tomatoes, cucumber, and avocado makes the salad colorful and fresh. The green onions at the end add a nice bite. Lastly, rice vinegar ties everything together. It brightens up the dish and balances the flavors. Salt and pepper enhance every bite. With these ingredients, you create a meal that is not only simple but also healthy and full of life. To start, mix soy sauce and sesame oil in a shallow dish. This blend adds great flavor to the tuna. Place the Ahi tuna steaks in the dish. Make sure they are well coated. Let the steaks marinate for about 15 minutes. This short time gives the tuna a nice taste without overpowering it. After marinating, take the tuna out of the dish. Let any extra liquid drip off. Now, press sesame seeds on both sides of each steak. Make sure each side is fully coated with seeds. This coating is crucial. It gives the tuna a delicious crunch and a nutty flavor. Next, heat a non-stick skillet over medium-high heat. It’s important to get the pan hot enough. Place the sesame-crusted tuna steaks in the skillet. Sear each side for about 1-2 minutes for a rare finish. If you want it cooked more, adjust the time. After searing, let the tuna rest for a couple of minutes. This step keeps it juicy when you slice it. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and avocado. These ingredients add freshness and color. Drizzle rice vinegar over the mix. Season with salt and pepper to taste. Toss everything gently to combine. This step makes sure each bite is full of flavor. For plating, use a large platter or individual plates. Arrange the salad mix nicely. Slice the seared tuna steaks thinly. Place them on top of the salad. Sprinkle with chopped green onions for a pop of color and taste. This presentation makes the dish inviting. Enjoy the salad right away while the tuna is warm. The warmth enhances the flavors. Consider pairing it with a light soup or crusty bread for a complete meal. This combination makes for a satisfying and healthy dish. To get that perfect sesame crust, start with clean, dry tuna steaks. This helps the seeds stick better. After marinating the tuna, let the excess marinade drip off. Then, press the sesame seeds firmly onto both sides of each steak. Make sure to coat them evenly for a nice crunch. For the right crunch, use a mix of black and white sesame seeds. This not only adds flavor but also gives a great visual contrast. When searing, avoid overcrowding the pan, as this can lower the heat and make the crust soggy. To test for doneness, use your finger. Gently press the center of the tuna steak. If it feels firm but still has some give, it’s rare. For a perfect medium, aim for a slightly firmer touch. The best internal temperature for rare tuna is about 120°F. For medium, aim for around 130°F. Always remember to let the tuna rest for a few minutes after cooking. This helps keep the juices locked in and enhances the flavors. To boost the flavor, consider adding a dash of garlic powder or ginger to the sesame seeds. You can also try a sprinkle of chili flakes for some heat. When it comes to dressings, rice vinegar works great, but you can also mix in a bit of sesame dressing for richness. Alternatively, a splash of citrus, like lime or lemon juice, brightens the salad nicely. {{image_2}} If you cannot find Ahi tuna, you can try these alternatives: - Salmon - Swordfish - Mahi-mahi Each of these options offers a unique flavor and texture. They work well with sesame seeds and complement salad greens. For salad vegetables, you can mix and match: - Bell peppers - Carrots - Radishes These veggies add crunch and color. You can use any seasonal produce you have on hand for a fresh taste. To make this dish gluten-free, use gluten-free soy sauce. This keeps the flavor while avoiding gluten. For a vegan twist, swap out the tuna for plant-based proteins. A few great options are: - Grilled tempeh - Marinated tofu - Chickpeas These ingredients provide protein while keeping the dish vibrant and healthy. Change your salad with seasonal vegetables. In summer, add fresh corn or zucchini. In winter, think about roasted butternut squash. You can also switch up your dressing. In spring, try a light lemon vinaigrette. In fall, a creamy tahini dressing can be delicious. Each season brings new flavors to your meal. To keep your leftover sesame crusted Ahi tuna salad fresh, follow these tips: - Store the tuna steaks in an airtight container. This keeps them safe from air and moisture. - Place the salad components in a separate container. This prevents sogginess. - Use the salad within two days for the best taste. When you want to enjoy your leftover tuna, follow these steps: - Heat a non-stick skillet over medium heat. Add a splash of oil to avoid sticking. - Sear the tuna for about 30 seconds on each side. This warms it without overcooking. - Reassemble the salad by tossing the greens and adding the tuna last. This keeps the salad crisp. If you want to freeze your tuna, take these precautions: - Wrap the tuna steaks tightly in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn. - Avoid freezing the salad. Fresh veggies don’t freeze well. They can become mushy when thawed. - Use the frozen tuna within three months for the best flavor. To cook Ahi tuna and keep it tender, you should use high heat for a short time. Searing is the best method. Heat a non-stick skillet to medium-high. Sear the tuna for 1-2 minutes on each side. This keeps the inside rare and juicy. Make sure not to overcook it. Overcooked tuna can become dry and tough. Always aim for an internal temperature of about 120°F for rare. Yes, you can use frozen Ahi tuna steaks. Thaw them safely in the fridge overnight. If you need them quicker, place the sealed tuna in cold water for about an hour. Avoid using a microwave for thawing, as it can cook the fish unevenly. Once thawed, follow the marinating and cooking steps as usual. The best way to serve sesame crusted Ahi tuna salad is fresh and colorful. Start with a bed of mixed greens. Top it with sliced tuna for a vibrant look. You can add garnishes like green onions or sesame seeds for extra flair. A drizzle of rice vinegar adds a nice tang. Enjoy it right after you make it to keep the flavors bright. You can keep the salad in the fridge for about one day. Make sure to store it in an airtight container. The tuna loses quality quickly, so eat it fresh. If you have leftovers, separate the tuna from the greens. This keeps the greens crisp and tasty. In this article, we covered how to make a flavorful sesame-crusted Ahi tuna salad. You learned about the key ingredients, step-by-step instructions, and helpful tips for perfecting your dish. Remember, marinating the tuna and ensuring an even sesame coating are key. You can customize this recipe with seasonal veggies or alternative proteins. With the right storage techniques, your leftovers will stay fresh. Enjoy making this dish warm and consider the suggested accompaniments. Your culinary journey will be tasty and satisfying!

Sesame Crusted Ahi Tuna Salad

Dive into this flavorful Sesame Crusted Ahi Tuna Salad that’s perfect for a healthy lunch or dinner! With tender, seared tuna coated in sesame seeds served over fresh mixed greens and topped with vibrant veggies, this dish is both nutritious and delicious. Discover the step-by-step recipe to create this stunning meal in just 30 minutes. Click through to explore the full recipe and elevate your salad game today!
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Ingredients
  

2 Ahi tuna steaks (about 6 oz each)

1/2 cup sesame seeds (mixed black and white)

2 tablespoons soy sauce

1 tablespoon sesame oil

4 cups mixed salad greens (arugula, spinach, and baby kale)

1 cup cherry tomatoes, halved

1 cucumber, thinly sliced

1 avocado, sliced

1/4 cup green onions, chopped

2 tablespoons rice vinegar

Salt and pepper to taste

Instructions
 

Prepare the Tuna: In a shallow dish, mix together the soy sauce and sesame oil. Add the Ahi tuna steaks and let them marinate for about 15 minutes.

    Crust the Tuna: After marinating, remove the tuna from the marinade and let any excess drip off. Press sesame seeds onto both sides of each steak until fully coated.

      Sear the Tuna: Heat a non-stick skillet over medium-high heat. Place the sesame-crusted tuna steaks in the skillet and sear for about 1-2 minutes on each side for a rare finish. Adjust time for desired doneness. Remove from heat and let rest for a couple of minutes before slicing.

        Prepare the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and avocado. Drizzle with rice vinegar, and season with salt and pepper to taste. Toss gently to combine.

          Assemble the Salad: On a large platter or individual plates, arrange the salad mix. Slice the seared tuna steaks thinly and place them on top of the salad. Sprinkle with chopped green onions.

            Serve: Enjoy the salad immediately while the tuna is beautifully warm!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2