Sesame Crusted Tuna Steak on Arugula
"Enjoy a delectable sushi-grade tuna steak coated in a crunchy layer of sesame seeds, drizzled with a zesty balsamic soy ginger vinaigrette—simply divine! This dish makes for a fantastic main course salad or a delightful appetizer."
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Ingredients
- 20 ounces sushi grade tuna
- 1 teaspoon toasted sesame oil
- 5 cups baby arugula
- 1 tablespoon minced ginger
- 1 tablespoon minced scallion
- 1 tablespoon minced garlic
- 1/2 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce or gluten-free tamari
- 1 1/2 tbsp honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon Dijon mustard
- fresh black pepper
- 1/4 cup black and white sesame seeds
- pinch kosher salt
Instructions
- 1
Coat the tuna steaks with 1 teaspoon of oil, then season generously with salt and pepper.
- 2
Spread the sesame seeds out on a medium-sized plate. Press each tuna steak into the seeds, ensuring the entire surface is coated well.
- 3
Preheat a skillet over high heat. Once it's sizzling hot, add the tuna steaks and sear for 1 to 2 minutes on each side, adjusting the time based on the thickness of the steaks. Transfer them to a plate to rest.
- 4
In the meantime, assemble the salad and whisk together the soy vinaigrette.
- 5
Cut the tuna steaks into 16 thin slices and arrange them over the bed of arugula.
- 6
Drizzle the vinaigrette generously over the tuna and arugula before serving.