Description

Sushi grade tuna steak encrusted with sesame seeds and balsamic soy ginger vinaigrette, all I can say is yum! This is an easy main course salad or appetizer.

Yield: 4servings | Serving Size: 4slices tuna, 1 cup salad

Ingredients

20ouncessushi grade tuna

1teaspoontoasted sesame oil

1/4cupblack and white sesame seeds

pinchkosher salt

fresh black pepper, to taste

5cupsbaby arugula

For the soy-ginger vinaigrette:

1tablespoonminced ginger

1tablespoonminced scallion

1tablespoonminced garlic

1/2cupbalsamic vinegar

1/4cupred wine vinegar

1/4cupsoy sauce or gluten-free tamari

1 1/2tbsphoney

2teaspoonstoasted sesame oil

1teaspoonDijon mustard

Instructions

Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.

• Place the sesame seeds on a medium plate. Dip entire surface of the steak into sesame seeds, pressing to adhere.

• Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.

Meanwhile, prepare salad and soy vinaigrette.

Slice tuna steaks into 16 slices and place on top of arugula.

Drizzle vinaigrette over the top.

Last Step:

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Nutrition

Serving: 4slices tuna, 1 cup salad, Calories: 290kcal, Carbohydrates: 16.5g, Protein: 36g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 15.5mg, Sodium: 626mg, Fiber: 1.5g, Sugar: 11g