Not ALL Tuesdays have to be Taco Tuesdays, am I right?! So let’s look on the lighter side and make something healthy yet incredibly filling & delicious!

Today, we will be making one of my favorite weeknight meals – seared sesame tuna salad w/ homemade ginger soy dressing. Not only is this absolutely delicious, it’s also very healthy and refrigerates well for lunch the next day. The leftover dressing is great on any salad or can also be used as a glaze or marinade for chicken or other heartier cuts of seafood such as swordfish or salmon.

The key to making this salad is to make sure you have a good quality cut of tuna. Fresh yellow fin or ahi tuna steaks are preferred but can also be somewhat pricey depending on the time of year and/or availability at your local store. I have found a great brand at Sam’s that is a great option in the frozen seafood section that is affordable and next-to-fresh quality. The best way to defrost frozen tuna steaks is to place in the fridge and let it defrost overnight. Or for same day consumption, place the frozen tuna steaks while still in the plastic shrink wrap into a strainer and let lukewarm water run over it for about 10 minutes until the steak is flexible within the packaging and easy to remove once the plastic is cut open.

Next, let’s focus on the produce. I prefer to use a spinach, romaine and red leaf mixture for my salads. You can either buy individual heads of each to make your own blend (which I prefer) or buy a bag or carton of whichever salad mixture you prefer – although I would recommend staying away from premade spring blends for this particular dish.

Scallions are a great topper for any salad. In one of my previous posts, I discussed how to keep cilantro fresh in your refrigerator. You can keep scallions the same way! Simply fill a jar with about an inch of water, place your scallions into the jar, lightly cover with a plastic bag (sandwich bags are what I use) and store in the fridge. Replace the water every few days. This will keep your scallions crisp and fresh for up to 2 weeks.

In regards to the dressing, fresh ginger is preferred as it has more flavor and really adds that spicy zing that compliments the tuna although ground ginger can be used as well. Keep in mind that when using fresh vs ground or premade seasonings you will use less of the fresh ingredient due to it’s higher potency.

Now let’s get cooking!!

Ingredients (makes 2 servings)

• 2 tuna steaks – fresh or frozen & defrosted
• 5 tbs toasted sesame seeds
• salad mix
• 1/4 cup avocado or grapeseed oil
• 1 tbs fresh ground ginger or 5 tsp ground ginger
• 1 tbs rice vinegar or apple cider vinegar
• 2 tbs reduced sodium soy sauce
• 2 cloves minced garlic or 3 tsp garlic powder
• 1 tbs brown sugar
• 1 diced scallion
• salt & pepper

Directions – Tuna

1. Rinse tuna steaks and pat dry with paper towels. Set on a large cutting board.
2. Season both sides of steaks with salt & pepper and lightly oil one side of each steak.
3. On a small plate or on the cutting board, take 3 – 4 tbs of the sesame seeds and place in a pile. Take the oiled side of each tuna steak and press firmly into the sesame seeds making sure to form a somewhat crust of sesame seeds on each steak.
4. Heat a shallow pan on the stove at medium heat with about 2 tbs oil until warm.
5. Once the oil in the pan is ready, place the steaks sesame crust side down and cook for 3 minutes. Gently flip & cook for another 2 minutes until the steaks have lightly browned. **If you prefer your tuna steaks to be more well done, which I don’t recommend as it takes away a lot of flavor, cook an additional minute on each side.**
6. Remove from the pan and place on a clean cutting board to rest for 2 minutes. Slice into 1/4 inch strips.
7. On 2 plates, add desired amount of salad mix. Place the tuna strips on top of the bed of salad.
8. Top with scallions, dressing and sesame seeds. **Other recommended toppings include wonton crisps, chopped cashews or chow mein noodles.**

Directions – Dressing

1. In a medium size bowl combine oil, vinegar, ginger, soy, garlic & sugar. Whisk together. Dip a spoon in the dressing and taste. Add salt & pepper or more garlic & ginger if desired.
2. Lightly drizzle dressing on top of the salad & tuna.
3. You can make extra by doubling or tripling the dressing recipe. To store, place in a container & refrigerate for up to 10 days.

Let me know what you think of this recipe & any alterations you made in the comments.

Enjoy!!!

 

XOXO – A