The flavours and textures of this dish simply dance in the mouth. Perfectly-seared tuna is meaty yet tender, and the fresh greens and vegetables provide a nice counterpoint of crunch. The hot-salty-sour-sweet dressing brings it all together with a bang. With tuna, it’s best to buy it from a reputable fishmonger. If you are worried about eating fish that is cooked to ‘just rare’, freeze it first and then let it thaw before searing.
2 (6 oz) ahi or yellowfin tuna steaks (3/4” thick)
freshly ground black pepper
2 tablespoons soy sauce (or tamari for a gluten-free version)
½ teaspoon chili garlic paste
1 tablespoon grated fresh ginger
2 teaspoons rice vinegar
½ teaspoon white sugar
2 teaspoons lime juice
2 tablespoons olive oil
1 tablespoon sesame oil
2 teaspoons sesame seeds, toasted
1 green onion, thinly sliced
6 cups mixed baby greens, washed & dried
¼ English cucumber, quartered lengthwise and thinly sliced
½ cup red pepper, thinly sliced
- In a small bowl, make dressing by combining soy sauce, chili paste, ginger, vinegar, sugar and lime juice; whisk in sesame oil then drizzle in olive oil in a slow stream while whisking vigorously to emulsify dressing slightly.
- Divide greens evenly on four serving plates. Sprinkle cucumber and red pepper over the greens.
- Season both sides of tuna steaks generously with freshly ground black pepper. Heat a heavy duty non-stick or cast iron skillet over high heat. When the pan is hot, sear tuna for one minute on each side. It should still be red in the middle.
- Remove tuna from pan and slice into 1/4-inch thick slices; fan these out over the plated greens and vegetables.
- Drizzle with dressing; sprinkle with a few green onion slices and toasted sesame seeds.