Sesame Crusted Seared Tuna Salad Bowl
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
607 kcal
-
Course
Main Course
-
Cuisine
Asian
Sesame Crusted Seared Tuna Salad Bowl
Report
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.
Share:
Ingredients
For the sauce:
- 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
For the Sesame Crusted Tuna:
- 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
For the salad:
- 2 cups of baby arugula rinsed and dried
- 2 ripe avocados pitted and cut into smaller cubes
- 5 stalks of scallions chopped
- 1 Jalapeño seeded and chopped
- For the Bowl: optional
- 4 cups of cooked forbidden black or brown rice
Instructions
- To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
- To 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.
- Heat 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.
- To 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.
- To 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.
Notes
- If you prefer it cooked medium or medium-well, you can sear it up to 2 minutes on each side and let it sit in the sauce for a bit longer. I wouldn’t go over 30 minutes, however, as the tuna will cook all the way through and you’ll lose that ultra-creamy texture.
- What to do with leftovers? This is one of those dishes that is best on the day it is served. However, if you have leftovers, you can place them in an airtight container and store in the fridge up to one additional day.
- The nutritional values below do not include the calories coming from the optional black rice.
Nutrition Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
13g
(4%)
Protein
43g
(86%)
Fat
44g
(68%)
Saturated Fat
14g
(70%)
Cholesterol
65mg
(22%)
Sodium
1146mg
(48%)
Potassium
1016mg
(29%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
4285IU
(86%)
Vitamin C
25mg
(28%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 13g | 4% |
| Protein | 43g | 86% |
| Fat | 44g | 68% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 65mg | 22% |
| Sodium | 1146mg | 48% |
| Potassium | 1016mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 4285IU | 86% |
| Vitamin C | 25mg | 28% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
Other Recipes
You'll Also Love
