seared tuna and aragula pear salad

 
 

INGREDIENTS

 
 

2 (4-6 oz.) Ahi tuna steaks (make sure to get sushi-grade tuna, as it is gently cooked)

Kosher salt

Freshly ground black pepper

2 tbsp. black sesame seeds

2 tbsp. white sesame seeds

1 tbsp. Avocado oil

DRESSING

Juice of 1 lime (or about 3 tablespoons)

2 tbsp. extra-virgin olive oil

2 tsp. toasted sesame oil

2 tsp. freshly grated ginger (or jarred organic pre-minced ginger - I love one by The Ginger People)

1 tsp. Honey

SALAD

4 c. loosely packed arugula or other mixed greens of choice

1/2 D’anjou or Bosc pear, thinly sliced

2 Radishes, thinly sliced

1 Persian cucumber, thinly sliced

 METHOD

 

  1. Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides.

  2. In a medium skillet over medium-high heat, heat avocado oil until hot. Add tuna steaks to the pan and sear 1-2 minutes per side, depending on desired doneness and thickness. Transfer to a cutting board. Slice the tuna steak against the grain in about ½ inch slices.

  3. Make salad: In a medium bowl, whisk together dressing ingredients. Season with salt and pepper.

  4. In a large bowl, combine all salad ingredients. Add dressing and toss gently.

  5. Divide salad between plates and top with tuna.