Sesame Crusted Seared Ahi Tuna with Arugula Salad

This is a quick meal that comes together in under 30 minutes for an easy lunch or appetizer. When searing the tuna it is important that the pan is already extremely hot so that you get a crust on the fish without cooking the inside too much. My favorite trick to get the most juice out of a lime is to use your open palm to roll the lime on a cutting board or other hard surface. This will break the walls of the individual segments inside the lime and you get more juice.



For the dressing:

¼ cup extra-virgin olive oil

1 ½ teaspoons fresh grated ginger

Juice from 1 lime

1 tablespoon rice vinegar

1 tablespoon soy sauce

½ teaspoon kosher salt


For the seared tuna:

½ pound Ahi tuna

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

kosher salt, as needed

black pepper, as needed


5 ounces wild arugula



For the dressing:

Add olive oil, ginger, lime juice, rice vinegar and soy sauce to a medium mixing bowl. Whisk to combine then season with salt and pepper. Set aside until ready to use. If the dressing separates by the time you are ready to use it, then whisk once again to combine.


For the seared tuna:

In a small bowl stir together the black and white sesame seeds until combined. Season the tuna with kosher salt then the sesame seeds so that it is completely coated in the sesame seeds.

Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 30 seconds.

Remove the tuna to a cutting board and slice into ½” thick strips. The tuna should be seared in the outside but mostly raw on the inside.


To assemble:

Toss the arugula salad in about 2 tablespoons of dressing. Scoop onto a plate and top with the seared tuna. Serve immediately.


Serves 2 as an appetizer.



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