Description
This Seared Ahi Tuna Recipe offers a quick and elegant meal featuring perfectly seared tuna coated with sesame seeds, paired with a refreshing arugula and avocado salad dressed in a tangy, flavorful sesame-ginger dressing. Ready in just 15 minutes, it's a healthy and delicious choice for a light lunch or dinner for two.
Ingredients
Tuna and Coating
- 8 ounces Ahi Tuna steak (½-pound / 230 grams), thawed if frozen
- ½ tablespoon Dijon mustard
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- ½ teaspoon sea salt
Salad
- 2.6 ounces asparagus (75 grams)
- 1 avocado
- 5 ounces arugula (1 bag / 142 grams)
Dressing
- 2 tablespoons low-sodium soy sauce
- 1½ tablespoons Dijon mustard
- 1½ teaspoons sesame oil
- ¼–½ teaspoon grated fresh ginger
- ½ lime, juiced
- 1 tablespoon honey
- Wasabi (optional)
Instructions
- Preheat Skillet: Preheat a large skillet over high heat until very hot to prepare for searing the tuna.
- Season Tuna: Coat the tuna steak all over with ½ tablespoon Dijon mustard.
- Coat with Sesame Seeds: On a shallow plate, combine black and white sesame seeds. Gently press the mustard-coated tuna into the seeds to evenly coat all sides.
- Sear Tuna: Place the tuna steak in the hot skillet and sear one side for 1 to 1½ minutes. Turn and sear all sides briefly to create a golden crust while keeping the inside rare.
- Rest and Slice Tuna: Transfer the tuna to a cutting board and let it rest for about a minute, then slice into your preferred size.
- Prepare Asparagus: Reuse the hot skillet by adding hot water with ½ teaspoon salt. Trim asparagus tips and add to the skillet once water is hot. Cook briefly for 3-4 minutes until bright green, then discard hot water and add cold water to stop cooking.
- Slice Avocado and Assemble Salad: Slice tuna and avocado into small pieces or cubes. On serving plates, place a bed of arugula, topped with tuna and avocado slices.
- Make Dressing: In a small bowl, whisk together soy sauce, Dijon mustard, sesame oil, grated ginger, lime juice, honey, and optional wasabi. Adjust seasoning with a pinch of salt as needed.
- Serve: Drizzle the dressing over the salad and serve immediately for a fresh, balanced dish.
Notes
- Use low-sodium soy sauce to keep the dish lighter and reduce sodium content.
- Wasabi is optional and can be omitted if you prefer less heat.
- Searing the tuna quickly ensures a rare center, which is ideal for this recipe.
- The brief blanching of asparagus helps retain a bright color and tender-crisp texture.
- Letting tuna rest briefly after searing allows juices to redistribute for better texture.
