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Sesame Crusted Seared Tuna Salad

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

Ingredients
Servings:
Salad
g
Baby Leaf Salad
Avocado
Chipotle Chili Pepper
Spring Onion
g
Edamame Beans
g
Yellowfin Tuna
tbsp
Sesame Seeds
black & white
tbsp
Peanut Oil
Handful Fresh Coriander
Dressing
tbsp
Lime Juice
tsp
Lime Zest
tsp
Soy Sauce
tsp
Sriracha Sauce
Garlic Clove
tbsp
Olive Oil
Salt & Pepper to taste
Calories
per serving
607
Carbs
13
Protein
43
Fat
44

Instructions

Preparing In The Kitchen
  1. Peel the avocado, remove the stone and cut the flesh into small cubes. Wash and dry the peppers and spring onions and cut into fine rings. Wash the coriander, shake dry and chop finely.
  2. For the dressing, peel and finely chop the garlic. Wash limes with hot water, dry them, grate the peel and squeeze out the juice. Mix all the ingredients for the dressing together in a bowl. Season to taste with salt and pepper.
  3. Brush both sides of each tuna steak with peanut 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.
  4. 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. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes.
  5. Wash the lettuce and spin dry. Add the lettuce, avocado, spring onions, edamame and peppers in a bowl, add the dressing and mix everything well. Serve with diced tuna and garnish with fresh coriander.

Preparing In The Kitchen
  1. Peel the avocado, remove the stone and cut the flesh into small cubes. Wash and dry the peppers and spring onions and cut into fine rings. Wash the coriander, shake dry and chop finely.
  2. For the dressing, peel and finely chop the garlic. Wash limes with hot water, dry them, grate the peel and squeeze out the juice. Mix all the ingredients for the dressing together in a bowl. Season to taste with salt and pepper.
  3. Brush both sides of each tuna steak with peanut 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.
  4. 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. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes.
  5. Wash the lettuce and spin dry. Add the lettuce, avocado, spring onions, edamame and peppers in a bowl, add the dressing and mix everything well. Serve with diced tuna and garnish with fresh coriander.

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California Bacon Chicken Salad

Roasted Cauliflower Salad with Lemon Tahini Dressing

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