Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette –all I can say is yum! This is an easy main course salad or appetizer.
Sesame Crusted Tuna
Seared or raw tuna is one of my favorite fish to eat whether I’m having sushi, ceviche, poke bowls or salads like this. Some other tuna recipes I love made with sushi grade tuna are Ahi Tuna Watermelon Salad and Seared Tuna Salad with Wasabi Butter Sauce.
Whenever I go to the fish market (I love Jordan’s Lobster Farm near me), I’m always asking my fishmonger about the freshest fish. I find it really important to spend more money on fish at a reputable fish store. Especially when buying sushi grade tuna. I usually call ahead and ask them when they are expecting their next delivery so I know it hasn’t been sitting. When I purchased this beautiful tuna steak, I knew exactly how I was going to prepare it, crusted with sesame seeds! Nothing is easier, quicker and more delicious than sesame crusted ahi tuna that has been lightly seared and served rare with a tangy sauce.
How To Buy Sushi Grade Fish
Although something is labeled sushi-grade, here are a few things to consider.
- Finding a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.
- Ask questions. Always talk to the vendors before buying the fish to make sure it’s safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.
- Use your senses. The fish should smell fresh like the ocean, never fishy. The color should be vibrant.
More Tuna Salad Recipes:
- Chickpea Tuna Salad
- Mayo-less Tuna Macaroni Salad
- Italian Tuna and Brown Rice Salad (Riso e Tonno)
- Canned Tuna Ceviche
- Tuna Lettuce Wrap with Avocado Dressing
Sesame Crusted Tuna Steak on Arugula
- 20 ounces sushi grade tuna
- 1 teaspoon toasted sesame oil
- 1/4 cup black and white sesame seeds
- pinch kosher salt
- fresh black pepper to taste
- 5 cups baby arugula
For the soy-ginger vinaigrette:
- 1 tablespoon minced ginger
- 1 tablespoon minced scallion
- 1 tablespoon minced garlic
- 1/2 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce or gluten-free tamari
- 1 1/2 tbsp honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon Dijon mustard
- 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.
- Slice tuna steaks into 16 slices and place on top of arugula.
- Drizzle vinaigrette over the top.