Sesame Crusted Seared Tuna Salad Bowl

This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It’s a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.

📝 Ingredients

• 5 tablespoons of lime juice from 3-4 limes (freshly squeezed)
• Zest of 2 limes
• 2 teaspoons soy sauce
• 1 teaspoon Sriracha (or any other hot sauce you like (i.e. Tabasco))
• 2 cloves of garlic (finely minced)
• 3 tablespoons of olive oil
• 1 1/2 pounds 2-3 pieces of Yellow Fin Tuna Steak, pat-dried with paper towels
• 3 tablespoons vegetable oil
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper (or peppercorn mix)
• 1 cup of black & white sesame seeds
• 2 cups of baby arugula (rinsed and dried)
• 2 ripe avocados (pitted and cut into smaller cubes)
• 5 stalks of scallions (chopped)
• 1 jalapeno (seeded and chopped)
• For the Bowl: (optional)
• 4 cups of cooked forbidden (black or brown rice)

👨‍🍳 Instructions

1. 1To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
2. 2To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
3. 3Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
4. 4To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
5. 5To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.