When it is date night typically my hubby and I pick a Sushi restaurant. We both love sushi but I have yet to foray into trying to make it at home. For the fear of having a complete epic fail in the kitchen with somewhat expensive ingredients like fresh tuna. One of our favorite dishes that we have to get every single time is seared Ahi Tuna or Tuna Sashimi.
With the onslaught of kids activities and family weekend plans we were not sure when our next sushi fix was going to happen so I decided to try my hand at preparing Seared Ahi Tuna at home. I was pleasantly surprised at the ease of preparation of this dish.
Let me tell you this is an extremely simple dish to prepare, do not be scared to try this out! Searing the Tuna steak literally takes just over a minute total! You can prepare an elegant dinner and wow your significant other and guests in a total of 20 minutes! It is simply that easy.
Sesame Crusted Ahi Tuna Ingredients:
- 8 ounce fresh Ahi tuna steak (ask your fishmonger for tuna that is suitable to eat raw)
- 2 Tablespoon sesame seeds (can also use black sesame seeds)
- 1 Tablespoon coarse ground black pepper
- Pinch of Kosher salt
- 1 Tablespoon Avocado oil
Miso Salad Ingredients:
- 4 cups arugula
- ¼ Cup shredded carrots
- ¼ Cup finely chopped cucumber
- 1/4 Cup Rice Vinegar
- 1/4 Cup toasted sesame oil
- 1 1/2 Tablespoons Miso (I used Miso Easy that I found at Sprouts but any Miso paste will work)
- 1 Tablespoon honey
- 1 large clove garlic, finely minced
Directions:
Pat the tuna steak to remove excess moisture. Sprinkle salt on both sides.
On a plate mix together the sesame seeds and pepper.
Place the tuna steak onto the mixture ensuring that it gets thoroughly coated on all sides. Pat and press the mixture to ensure it sticks to the tuna steak.
Heat a non stick skillet to high and add the Avocado oil. 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.
Remove from pan onto a cutting board and slice into strips.
In a small bowl whisk together the rice vinegar, sesame oil, miso, honey and garlic. Ensure that all ingredients are incorporated well.
In a large bowl mix arugula, carrots and cucumber together. Pour salad dressing over salad and gently stir to coat the vegetables.
