Seared Sesame Tuna Salad with Mixed Greens

Mixed salad greens don’t thrive in the extreme heat of summer. Instead, they prefer the cooler temperatures of spring and fall. Fortunately, they are extremely easy to grow from seed in your own garden and they are readily available at local markets throughout the year.

This healthy salad makes the most of this late (or early) season bounty by pairing these tasty greens with a hearty portion of seared sesame tuna steaks. This salad is substantial enough to serve as a light main dish on its own or it can be paired with a bowl of soup for a more substantial meal.

Prep time: 15 minutes
Cook time: 3-4 minutes
Serves: 4

Asian Dressing Ingredients:
2 T. sesame oil
3 T. grape seed oil
2 T. soy sauce
3 T. rice wine vinegar
1 T. fresh lime juice
1½ T. Dijon mustard
1 medium shallot, finely minced
1 T. fresh ginger, very finely minced
Sea salt and black pepper, to taste

Seared Tuna Ingredients:

2 T. black sesame seeds
2 T. white sesame seeds
1 T. ground ginger
2 8-oz. 2” thick ahi tuna steaks, cut into 2” cubes
3 T. olive oil
Sea salt and black pepper, to taste

Serve with:

4 c. mixed salad greens
Soy sauce

Wasabi paste (optional)

To make dressing, add all ingredients to a medium bowl and season with salt and black pepper, to taste. Whisk until thoroughly combined and set aside.

Add sesame seeds and ground ginger to a large bowl and stir to combine. Add chunks of tuna to bowl and toss to coat. Press to make sure seeds adhere to tuna. 

Heat olive oil in a skillet over high heat. When hot, add coated tuna to pan and flash sear on all sides, approximately 30 seconds per side. Remove from heat and set aside.

Toss salad greens with a small amount of the dressing in a large bowl. Transfer the mixed greens to a serving platter and top with the sesame-seared tuna. Serve immediately with the remaining dressing, plus the soy sauce and/or wasabi paste, on the side, if desired. Enjoy!

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