Sesame-Crusted Seared Ahi Tuna Salad with Creamy Wasabi Dressing
Gluten-Free
Dairy-Free
Paleo
Low Carb
Keto
Whole30
Low Calorie
Pescatarian
Prep Time: 12 minutesmins
Cook Time: 3 minutesmins
Total Time: 15 minutesmins
Servings: 2servings
Ingredients
Salads
2cupsarugula
2cupsmicro greens
1avocadothinly sliced
1small red onionthinly sliced
10grape tomatoessliced
Creamy Wasabi Dressing
3Tbsppaleo mayo
1 1/2tspprepared wasabi paste
1tspfresh lemon juice
Sesame-Crusted Seared Ahi
12ozfresh sushi grade ahi tuna
2tspwhite sesame seeds
2tspblack sesame seeds
1/2tspsea salt
1/8tspfreshly ground black pepper
1Tbspavocado oil
Instructions
Salads
Assemble the salads on two plates.
Set aside.
Creamy Wasabi Dressing
In a small bowl, whisk together all ingredients.
Using a spoon or spatula, scoop wasabi mayo dressing into a small plastic bag.
Set aside.
Sesame-Crusted Seared Ahi
Remove ahi from the fridge 30 minutes prior to cooking. I take it out before I prep the veggies for the salads.
Rinse and pat dry.
Cut into desired shape. I like to have two long rectangle shapes so that they are little squares when sliced after cooking (as shown in the pictures). This is just for presentation though. Just work with the shape of the tuna you have and it will be fine!
Combine sesame seeds, salt, and pepper in a shallow bowl.
Coat the fillets with the sesame seed mixture, gently pressing the pieces into the mixture.
Heat the avocado oil in a skillet over high heat. You may need to turn on your vent fan when searing the tuna.
When the pan is hot (really hot!), carefully place the fillets in the pan.
For pieces with 4 roughly equal sides (as shown in the pictures), sear for 30 seconds per side. So, 2 minutes total. Then sear each of the ends for 15 seconds. Use a pair of tongs to move and flip the fillets.
For pieces that are flatter, sear each of the two flat sides for 30 seconds, then carefully sear the other sides for 15 seconds per side while holding the fillet upright with tongs. You may need to do one fillet at a time in this case.
Remove the ahi fillets to a cutting board and slice at an angle, against the grain, into 1/2 inch slices using long strokes.
Using your chef's knife, move the sliced ahi to the salads.
Cut off one corner of the plastic bag with scissors to create a small opening. Pipe the wasabi dressing onto the salads.
These salads should be enjoyed immediately after cooking.