Sesame Crusted Tuna Steak on Arugula
Sushi grade tuna steak encrusted with sesame seeds and balsamic soy ginger vinaigrette, all I can say is yum! This is an easy main course salad or appetizer.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 20 ounces sushi grade tuna
- 1 teaspoon toasted sesame oil
- 0.25 cup black and white sesame seeds
- pinch kosher salt
- fresh black pepper to taste
- 5 cups baby arugula
Soy Vinaigrette
- 1 tablespoon minced ginger
- 1 tablespoon minced scallion
- 1 tablespoon minced garlic
- 0.5 cup balsamic vinegar
- 0.25 cup red wine vinegar
- 0.25 cup soy sauce or gluten-free tamari
- 1.5 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon Dijon mustard
Instructions
Preparation Steps
- Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.
- Place the sesame seeds on a medium plate. Dip entire surface of the steak into sesame seeds, pressing to adhere.
- Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.
- Meanwhile, prepare salad and soy vinaigrette.
- Slice tuna steaks into 16 slices and place on top of arugula.
- Drizzle vinaigrette over the top.
Notes
This recipe is fantastic as is, but feel free to adjust the vinaigrette to your personal taste preferences. For a spicier kick, consider adding a pinch of red pepper flakes.