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Sesame Crusted Tuna with Arugula Salad

Peppery arugula salad dressed with a soy-ginger vinaigrette topped with sesame crusted tuna!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 (4 oz.) pieces sushi grade tuna
  • 1 T. toasted sesame oil
  • 8 tsp. black and white sesame seeds
  • kosher salt
  • Fresh pepper
  • 4 c. arugula or mixed salad
  • SOY-GINGER VINAIGRETTE :
  • 1 T. ginger minced
  • 1 T. green onion minced
  • 1 T. garlic minced
  • 1/2 c. balsamic vinegar
  • 1/4 c. red wine
  • 1/4 c. soy sauce
  • 1-1/2 T. honey
  • 2 tsp. toasted sesame oil
  • 1 tsp Dijon mustard

Instructions

  • Rub the tuna steaks with sesame oil, and sprinkle with salt and pepper. Dip entire surface of each steak into sesame seeds. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside.
  • Meanwhile, prepare vinaigrette. In a mixing bowl, whisk together all ingredients. Lightly coat salad with vinaigrette. Place on a platter.
  • Slice tuna steaks and place on top of salad. Drizzle remaining vinaigrette over the top.