This hawaiian poke inspired seared tuna salad is delicious with wilted, peppery arugula. Caviar and healthy sea vegetables make this dish stand out.
Very rare or raw tuna is more tender than the most expensive steak and melts in your mouth. It’s also a healthier option. Sea vegetables, formally called seaweed, are chock full of vitamins and minerals. Wakame is the one found in ‘seaweed salad’ at the sushi bar. Caviar adds little pops of ocean goodness. Round out the salad with wilted arugula and Asian dressing for even more umami flavor.
Yellowtail and albacore are Seafood Watch “Best Choices.”
EQUIPMENT: cast iron skillet, fish flipper
Sesame Crusted Seared Tuna and Wilted Arugula Salad
Cuisine: Japanese-American FusionDifficulty: Easy2
servings10
minutes15
minutesVery rare or raw tuna melts in your mouth. Sea vegetables, formally called seaweed, are chock full of vitamins and minerals. Caviar adds little pops of ocean goodness. Round out the salad with wilted arugula and Asian dressing for even more umami flavor.
Ingredients
2 tablespoons extra virgin olive oil
2 teaspoons tamari soy sauce, divided
1 large lime, juiced, divided; reserve 2 lime wedges
3 teaspoons black & white or white sesame seeds
1 teaspoon freshly ground black peppercorns
2 yellowfin (ahi) or albacore tuna steaks
2 teaspoons toasted sesame oil
2 teaspoons ponzu sauce
1/2 teaspoon dried red pepper flakes
1/2 cup red onion, finely chopped
2 tablespoons black lumpfish caviar
2 large bunches arugula
2 green onions, diced
1/2 cup fresh sea vegetables or reconstituted dried wakame seaweed; finely cut*
2 teaspoons Katsuo Fumi Furikake seasoning
prepared wasabi*
pickled ginger
Directions
- Heat extra virgin olive oil in a cast iron skillet over high heat until shimmering. Stir in 1/2 of the lime juice, 1 teaspoon soy sauce, sesame seeds, and pepper.
- Place tuna steaks in skillet and sear briefly. Flip using a fish flipper, stiring the sesame seeds, and sear the other side. Remove from the skillet and set aside. The steak should be very rare or completely raw in the middle, depending on your preference. Overcooked tuna tastes dry.
- Reduce heat to low and stir in remaining lime juice and soy sauce, sesame oil, ponzu sauce, red pepper flakes, and red onion.
- Remove from heat and stir in roe, then arugula. Plate the wilted arugula, sprinkle green onions, sea vegetables, and Furikake over.
- Place the tuna steak on top.
- Serve with a lime wedge, prepared wasabi paste, and pickled ginger.
Notes
- *Check the ingredients. It should say wasabi and not horseradish.
- *Not that awful, day-glow stuff. See below for suggestions.
