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- Fresh ahi tuna steaks - White and black sesame seeds - Olive oil - Mixed salad greens - Cherry tomatoes - Cucumber - Red onion - Avocado - Dressing ingredients: - Soy sauce - Rice vinegar - Sesame oil - Honey - Ginger To make this Sesame Crusted Ahi Tuna Salad, you need a few key ingredients. First, get two fresh ahi tuna steaks. Each should weigh about six ounces. Next, you’ll need a blend of white and black sesame seeds. A quarter cup of each will do. You also need some olive oil for cooking. For the salad, grab four cups of mixed salad greens. I love using arugula, spinach, and romaine for a nice mix. Add one cup of halved cherry tomatoes, half a cucumber sliced thin, and a quarter of a red onion finely sliced. Don’t forget one ripe avocado, sliced for creaminess. For the dressing, you will combine soy sauce, rice vinegar, sesame oil, honey, and freshly grated ginger. Each ingredient adds a special flavor to the dish. The soy sauce brings saltiness, while rice vinegar adds a tangy touch. Honey offers sweetness, and ginger gives a warm spice. All these ingredients come together to make your salad fresh and flavorful. Start by drying the tuna steaks. Use paper towels to soak up any moisture. This helps the seasoning stick. Next, season both sides with salt and freshly ground pepper. This adds great flavor to your fish. Now it’s time to coat the tuna. In a shallow dish, mix the white and black sesame seeds together. Press each seasoned steak firmly into the seeds. Make sure both sides are fully coated. This crust will give your tuna a nice crunch and a nutty taste. Heat olive oil in a non-stick skillet over medium-high heat. Wait until the oil shimmers. This tells you it’s hot enough. Now, carefully place the sesame-coated tuna steaks in the skillet. Sear them for about 1-2 minutes on each side. If you like your tuna rare, this timing works well. After searing, remove the tuna from the skillet. Place it on a cutting board and let it rest for a few minutes. This helps keep the juices inside the fish. In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, cucumber slices, finely sliced red onion, and avocado. Gently toss the ingredients together. This ensures that all the flavors mix well. Next, prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and freshly grated ginger. Mix until smooth. This dressing adds a burst of flavor to your salad. Now, it’s time to assemble. Once the tuna has rested, slice it into thin strips. Arrange the salad mixture on individual plates or a large platter. Neatly place the slices of seared tuna on top of the salad. Finally, drizzle the prepared dressing over the salad just before serving. This adds a fresh and tasty finish. Enjoy your delicious sesame crusted ahi tuna salad! To achieve the perfect crust on your ahi tuna, start with dry steaks. Pat them with paper towels to remove moisture. Season well with salt and pepper before coating with sesame seeds. Heat olive oil in a non-stick skillet until it shimmers. This indicates it’s hot enough. Place the tuna in the skillet and sear for 1-2 minutes on each side for rare. Adjust the time if you prefer it more cooked. For medium, aim for 3-4 minutes, flipping once. For a beautiful salad, arrange the greens on a large plate. Neatly layer the cherry tomatoes, cucumber, and red onion. Add the avocado slices on top for color. Place the seared tuna in a fan shape across the salad. Sprinkle extra sesame seeds for a finishing touch. Add a lime wedge for a burst of color and aroma. This simple step enhances the dish's appeal. You can play with the dressing to match your taste. Instead of soy sauce, try tamari for a gluten-free option. Swap rice vinegar for apple cider vinegar for a different flavor. For a spicy kick, add a dash of sriracha or chili flakes. Adjust the sweetness by adding more honey or using agave syrup. Each change can create a unique flavor profile for your salad. {{image_4}} You can change the protein in this dish. Salmon works great if you want a different taste. You can also use tofu for a plant-based option. Tofu soaks up flavors well and adds a nice texture. For the crust, try using panko instead of sesame seeds. Panko gives a crunchy texture and a light flavor. You can mix panko with a few sesame seeds for fun. Adding more vegetables to your salad can make it even better. Try bell peppers, shredded carrots, or radishes for color and crunch. Fresh herbs like cilantro or basil can also brighten the dish. For a bit of crunch, consider nuts or seeds. Sliced almonds or toasted sunflower seeds add a nice bite. They also give healthy fats and protein to your meal. You can switch up the dressing for global flavors. Try a spicy Asian dressing with chili paste for some heat. A Mediterranean dressing with lemon and olives can work well too. You can also change the spices for different cuisines. Add cumin for a Middle Eastern twist or chili powder for some Mexican flair. Spice can elevate the dish and make it unique every time you enjoy it. To keep your salad fresh, use airtight containers. Glass or plastic containers work great. Store the tuna and salad separately to avoid sogginess. The salad lasts about 2 days in the fridge. The tuna stays fresh for 1 to 2 days but tastes best when eaten right away. If you have leftover tuna, reheat it carefully. The best method is to use a skillet. Heat it over low heat for a few minutes. This way, you keep it tender. Avoid microwave reheating, as it can overcook the tuna and make it tough. Keep your dressing in a separate container. This helps the greens stay crisp. When you are ready to eat, drizzle the dressing on top. Store your mixed greens away from moisture. This way, they will last longer and taste fresh. Ahi tuna, also known as yellowfin tuna, is a popular fish. It has a rich flavor and firm texture. Unlike other tuna types, like skipjack, ahi is larger and has a deeper color. Ahi tuna is often served raw, making it great for sushi or salads. Nutritionally, ahi tuna is a powerhouse. It is high in protein and low in fat. Ahi tuna also provides omega-3 fatty acids, which are good for heart health. Plus, it contains vitamins B6 and B12, which help energy levels and brain function. Yes, you can make parts of the salad ahead of time. Prepare the dressing and store it in the fridge. This keeps the flavors fresh. You can also chop the veggies a day before. Just keep them in an airtight container. To maintain freshness, wait to add the avocado until serving. Avocado browns quickly, so slice it just before you serve. Also, store the salad greens separately to keep them crisp. This salad pairs well with many side dishes. Consider serving it with steamed rice or quinoa for a filling meal. You can also add a side of grilled vegetables for a colorful plate. For beverages, light white wines or sparkling water with lime work great. If you prefer, a refreshing iced tea can also complement the meal. These options enhance the flavors of the tuna and salad. This blog post showed how to make a tasty sesame crusted ahi tuna salad. We covered the key ingredients, the steps for preparing and searing the tuna, and assembling the salad. I shared tips to enhance flavor and presentation. With variations for proteins and dressings, you can tailor this dish to your taste. Remember to store leftovers correctly to keep them fresh. Enjoy this delightful meal that combines health and flavor!

Sesame Crusted Ahi Tuna Salad

Discover the deliciousness of Sesame Crusted Ahi Tuna Salad, a perfect blend of fresh ingredients and bold flavors! This easy recipe showcases seared ahi tuna coated in sesame seeds, served atop a vibrant salad of mixed greens, cherry tomatoes, and avocado. With a quick prep time of just 15 minutes, this dish is not only healthy but also visually stunning. Click through to explore the full recipe and impress your family and friends!
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Ingredients
  

2 fresh ahi tuna steaks (around 6 oz each)

1/4 cup white sesame seeds

1/4 cup black sesame seeds

1 tablespoon olive oil

Salt and freshly ground pepper to taste

4 cups mixed salad greens (a blend of arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1/2 cucumber, thinly sliced

1/4 red onion, finely sliced

1 ripe avocado, sliced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon honey

1 teaspoon freshly grated ginger

Instructions
 

Prepare the Tuna: Begin by patting the ahi tuna steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground pepper for enhanced flavor.

    Coat the Tuna: In a shallow dish, combine the white and black sesame seeds, mixing them well. Firmly press each seasoned tuna steak into the sesame seed mixture, ensuring that both sides are completely coated for a flavorful crust.

      Sear the Tuna: Heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering hot, carefully place the sesame-crusted tuna steaks in the skillet. Sear for about 1-2 minutes on each side for rare, or longer if you prefer them cooked more thoroughly. Remove the tuna from the skillet and allow them to rest on a cutting board for a few minutes.

        Prepare the Salad: In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, cucumber slices, finely sliced red onion, and avocado. Gently toss all the ingredients together to distribute them evenly.

          Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and freshly grated ginger until the mixture is smooth and well combined.

            Assemble the Salad: Once the tuna has rested, slice it into thin strips. Arrange the salad mixture on individual plates or a large serving platter. Neatly place the slices of the seared tuna on top of the salad.

              Dress the Salad: Just before serving, drizzle the prepared dressing over the salad to add a burst of flavor.

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

                  - Presentation Tips: For an elegant presentation, serve the salad on a large platter with the tuna artfully arranged atop the greens. Garnish with a sprinkle of extra sesame seeds and a lime wedge on the side to add a vibrant touch and a zesty aroma.