The weather here in the Midwest is incredible right now — cool, sunny, and breezy. On September 6, 2011 it already feels like fall, and my allergies agree. The mold count must be high, but the crisp air is refreshing.
Today we are empty nesters again for the first time since June. After a summer of travel between the Colorado mountains and Missouri for our kids’ jobs and school, the house is quiet. I sit at my computer with both dogs at my feet, running my toes through their fur while enjoying the peaceful evening.
Trek and Cody and I spent a lovely day outdoors walking and soaking up the sun. For dinner my husband and I kept things simple with a light salad topped with seared, sushi-grade tuna. He loves tuna, and though we don’t have it often, it felt perfect tonight.
I picked up sushi-grade tuna from a local market — it was pricey at $28.95 a pound — and bought three-quarters of a pound, just enough to dress our greens. The meal was quick to prepare, used ingredients I already had on hand, and turned out light and satisfying. If you try it, I hope you enjoy it as much as we did.
Here’s the recipe.
Sesame Seared Tuna Salad with Asian Vinaigrette
Serves 4 (or 2 generous servings)
Ingredients:
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp kosher salt
1 pound sushi-grade tuna, cut into 4 pieces
2 tbsp sesame oil (for searing)
4 cups mixed salad greens
***********************************************************************
Asian Vinaigrette
Makes about 1 1/2 cups
Ingredients:
2 limes, juiced
2 tbsp teriyaki sauce
1 tbsp light soy sauce
2 tbsp honey
1/8 cup extra-virgin olive oil
1/4 cup sesame oil
Combine the lime juice, teriyaki sauce, soy sauce, and honey in a bowl and whisk to blend. While continuing to whisk, slowly stream in the olive oil and then the sesame oil until the vinaigrette is emulsified. Taste and adjust seasoning if needed.
***********************************************************************
Directions:
On a small plate, combine the white and black sesame seeds, ground pepper, cumin, and kosher salt. Mix to distribute the spices evenly.
Roll each piece of tuna in the spice and seed mixture, pressing gently so the coating adheres and the tuna is well covered.
Heat the sesame oil in a sauté pan over medium-high heat until hot but not smoking.
Add the coated tuna to the pan and sear for 1 to 1 1/2 minutes per side for rare tuna. If you prefer tuna cooked to medium, sear about 2 minutes per side. The outside should be nicely seared while the center remains tender.
Remove the tuna from the pan and let it rest briefly. Slice each piece diagonally against the grain into thin slices. Arrange the salad greens on four plates, drizzle with some of the Asian vinaigrette, and place the tuna slices on top.
Serve the remaining vinaigrette on the side in a small ramekin so diners can add more to taste.
Enjoy this fresh, flavorful salad as a light dinner or an elegant starter. The sesame crust adds crunch and aroma while the vinaigrette balances citrus, sweet, and savory notes for a well-rounded dish.
