Description
Sushi grade tuna steak encrusted with sesame seeds and balsamic soy ginger vinaigrette, all I can say is yum! This is an easy main course salad or appetizer.
Yield: 4servings | Serving Size: 4slices tuna, 1 cup salad
Ingredients
20ouncessushi grade tuna
1teaspoontoasted sesame oil
1/4cupblack and white sesame seeds
pinchkosher salt
fresh black pepper, to taste
5cupsbaby arugula
For the soy-ginger vinaigrette:
1tablespoonminced ginger
1tablespoonminced scallion
1tablespoonminced garlic
1/2cupbalsamic vinegar
1/4cupred wine vinegar
1/4cupsoy sauce or gluten-free tamari
1 1/2tbsphoney
2teaspoonstoasted sesame oil
1teaspoonDijon mustard
Instructions
Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.
- Place the sesame seeds on a medium plate. Dip entire surface of the 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.
Meanwhile, prepare salad and soy vinaigrette.
Slice tuna steaks into 16 slices and place on top of arugula.
Drizzle vinaigrette over the top.
Last Step:
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Nutrition
Serving: 4slices tuna, 1 cup salad, Calories: 290kcal, Carbohydrates: 16.5g, Protein: 36g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 15.5mg, Sodium: 626mg, Fiber: 1.5g, Sugar: 11g
