Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!
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 think it’s 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:
Sesame Crusted Tuna Steak on Arugula
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.
- 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.
- Meanwhile, prepare salad and soy vinaigrette.
- Slice tuna steaks into 16 slices and place on top of arugula.
- Drizzle vinaigrette over the top.
Yield: 4 servings, Serving Size: 4 slices tuna, 1 cup salad
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 7
- Calories: 290 calories
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 15.5mg
- Sodium: 626mg
- Carbohydrates: 16.5g
- Fiber: 1.5g
- Sugar: 11g
- Protein: 36g
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