After trying this recipe, I now know it is as easy as pressing on sesame seeds on the fish and cooking it for 2 minutes per side. I won’t lie every time I see ahi tuna sitting there all pink and beautiful in the seafood counter behind the glass I am always tempted to buy it. I think now this is going to be a more frequent occurrence for me!
Ahi tuna steak could honestly be topped on pretty much any assortment of salad ingredients or pair with any side of veggies. I even think the fish mixed with the right salsa would make for an awesome taco! I can’t stress how easy the preparation is. Just think of how much money you could save by making this at home rather than ordering something similar at an Asian fusion or sushi restaurant.
What is better than feeling like you’re a professional sushi chef?
3 cups mixed salad greens
1 red pepper, chopped
½ cup cooked edamame
¼ cup carrots, julienned
1 avocado, sliced
2 tablespoons green onions, chopped
¼ cup wonton strips
1 pound ahi tuna
1 tablespoon EVOO
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 teaspoons wasabi paste
3 tablespoons rice wine vinegar
½ teaspoon sugar
2 tablespoons EVOO
1 tablespoon soy sauce
1 teaspoon ginger, grated
½ cup mayonnaise
2 tablespoons Sriracha hot sauce
1 teaspoon lime juice
Assemble vinaigrette, spicy mayo, and salad then set aside. Press sesame seeds into the tuna on all sides. Heat EVOO in a pan over medium-high heat and sear tuna in pan for 2 minutes per side. Transfer to cutting board to slice. Top salad with tuna and drizzle your desired amount of vinaigrette and spicy mayo.