This is one of my favorite ways to eat tuna. Fresh tuna is coated in sesame seeds and seared, then it is placed upon a salad with a sweet yet savory Asian vinaigrette. The combination of the Asian dressing with the cabbage and mandarin oranges gives such a bright, fresh flavor, and the almonds add a nice crunch. Just spectacular!
2 tbsp. low-sodium soy sauce
3 tbsp. rice vinegar
1 tbsp. honey
2 tsp. freshly grated ginger
4 tsp. sesame oil, divided
Juice of ½ a lime
¼ cup sesame seeds
4 cups shredded napa cabbage
1/3 cup chopped scallions
1/3 cup shredded carrots
¼ cup slivered almonds, toasted
1 small can mandarin oranges, drained
1 lb. sushi-grade tuna, about an inch thick
Salt and pepper
Step 1: Whisk together the soy sauce, rice vinegar, honey, ginger, and 3 teaspoons of the sesame oil.
Step 2: In a large bowl, toss the cabbage with about half of the dressing. Distribute the dressed cabbage, carrots, scallions, almonds, and oranges among 2 bowls or plates.
Step 3: Heat a skillet to medium-high heat. Sprinkle salt and pepper on the tuna. Brush the tuna with the remaining teaspoon of sesame oil and then coat in the sesame seeds. Place the tuna in the hot pan. Cook for about 3 minutes, then flip and sear for another 3 minutes. Remove from heat.
*I like my tuna rare, so I keep it pink in the center. If you like tuna well done with no pink, just cook it longer on each side. If your tuna is thinner, it will need less time. Thicker pieces will need to be cooked longer. Bottom line- keep your eye on it, and cook it however you like it!
Step 4: Place the tuna on a cutting board and make approximately ¼ inch slices. Drizzle the remaining dressing over the salads, then arrange the tuna on top.