Ingredients
8 ounce wild caught fresh Ahi tuna steak (I used Hawaiian Bigeye, ask your fishmonger for tuna that is suitable to eat raw)
1 Tablespoon black sesame seeds
1 Tablespoon sesame seeds
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon canola oil
Salad:
4 cups organic mixed greens (I used a blend of spring greens and baby spinach)
2-3 Tablespoons shelled edamame (optional)
3 Tablespoons diced red bell pepper (optional)
fresh lime (optional)
Dressing/Dipping Sauce (makes 1/2 cup):
1/4 cup plus 1 Tablespoon O Ginger Rice Vinegar (O Yuzu Rice Vinegar would work well, too)
1/4 cup toasted sesame oil
1 1/2 Tablespoons tahini paste (I used Artisana Organic Tahini that I found at Whole Foods, but any tahini paste will work)
1 Tablespoon honey
1 large clove garlic, finely minced
1 teaspoon finely minced fresh ginger (less than a one inch knob)
1/2 teaspoon kosher salt
Sesame Ginger Dressing
Whisk all the dressing/dipping sauce ingredients together until emulsified and well blended.
Preparation
Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it’s well coated.
Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds.
Pulling it all together: Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.
