Sesame Crusted Tuna Steak on Arugula

About This Recipe

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.

Ingredients

• 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
• 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

Instructions

1. Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.
2. Place the sesame seeds on a medium plate. Dip entire surface of the steak into sesame seeds, pressing to adhere.
3. 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.
4. Meanwhile, prepare salad and soy vinaigrette.
5. Slice tuna steaks into 16 slices and place on top of arugula.
6. Drizzle vinaigrette over the top.