Sesame-Crusted Tuna with Greens
Sesame seeds form a crispy coating on these tuna steaks, which are cooked rare and then sliced and served over a bed of baby greens.
- 1 Tbs. grated fresh ginger
- 2 green onions, thinly sliced
- 2 Tbs. rice vinegar
- 1 Tbs. soy sauce
- 2 Tbs. fresh orange juice
- 1 tsp. honey (optional)
- 1 tsp. Asian sesame oil
- 4 Tbs. plus 1 tsp. corn or peanut oil
- 1 orange
- 1 lb. sushi-grade ahi tuna steaks, about 1 inch thick
- Salt, to taste
- 2 Tbs. sesame seeds
- 5 oz. mixed baby salad greens or arugula leaves
Make the vinaigrette
In a small bowl, whisk together the ginger, green onions, vinegar, soy sauce, orange juice, honey, sesame oil and 2 Tbs. of the corn oil. Set aside.
To segment the orange, cut a slice off the top and bottom, then stand the orange upright. Following the contour of the orange, slice downward to remove the peel and pith, then cut the sections free into a large bowl. Set aside.
Sear the tuna
Heat a stovetop grill pan or large nonstick fry pan over high heat until very hot. Meanwhile, rub the tuna on both sides with the 1 tsp. corn oil. Sprinkle a pinch of salt on each side of the tuna. Spread the sesame seeds evenly on a plate. Lay the tuna on top of the sesame seeds and press firmly so the seeds adhere, coating evenly. Turn the tuna over and repeat on the other side.
Pour the remaining 2 Tbs. corn oil into the pan and add the tuna. Sear, turning once, until crisp and golden brown on both sides, about 2 minutes per side. Transfer the tuna to a plate and refrigerate for 10 minutes.
Assemble the salad
Slice the tuna across the grain into pieces 1/2 inch thick. Place the salad greens in the bowl with the orange segments, drizzle with half of the vinaigrette and toss to coat evenly. Mound the salad on a platter or individual plates, top with the tuna and drizzle with the remaining vinaigrette. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).