Seared Tuna Salad

  • 8 oz. mixed salad greens
  • 2 T. thinly sliced green onions
  • 1/2 c. frozen sweet peas, thawed
  • 1/4 c. toasted sesame seeds
  • 1/4 tsp. red pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 1/4 tsp. black pepper
  • 1/2 tsp. coarse salt
  • 2 ahi tuna steaks
  • 1 tsp. chili oil
  • 2 T. canola oil
For the dressing:
  • 1 T. chili oil
  • 2 T. olive oil
  • 2 T. soy sauce
  • 2 T. mirin
  • 1 T. toasted sesame seeds

Divide the first three ingredients evenly among two serving plates.

Combine the toasted sesame seeds, red pepper, garlic powder, ground ginger, black pepper and coarse salt on a small plate. Carefully press each side of the two tuna steaks into the seed mixture.

Heat a nonstick skillet over medium-high heat with the chili and canola oil in it. Sear the tuna steaks in the oil for about 3 minutes per side or until the tuna reaches the desired level of doneness. I like the center of the tuna to remain raw, but be warm to the touch. Remove the tuna from the pan and let it rest while you prepare the dressing.

To make the dressing, combine all of the dressing ingredients in a small, resealable jar. Shake vigorously to combine.

Using a very sharp knife, slice the tuna steaks across the grain and arrange the slices on the prepared salads. Drizzle the top with the prepared dressing and enjoy!

  • Preparation Time: 15 minutes
  • Yields: 2 main dish salads
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