Sesame Coated Pan Seared Tuna Salad

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Sesame Coated Pan Seared Tuna Salad

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Ingredients
  

  • Dressing:
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 clove of garlic finely minced
  • 1 teaspoon fresh ginger grated or finely minced
  • 1 teaspoon sriracha
  • ¼ cup of toasted sesame oil
  • ½ teaspoon of kosher salt plus more if needed
  • pinch of black pepper
  • Tuna:
  • 1½ pounds 2-3 pieces of yellow fin tuna steaks pat-dried with paper towels
  • 3 tablespoons canola or grapeseed oil
  • 1½ teaspoon kosher salt
  • ½ teaspoon freshly cracked ground black pepper
  • 1 cup of black & white sesame seeds
  • Salad:
  • 2 cups of baby arugula
  • 1 ripe avocado pitted and sliced
  • 1 seedless cucumber or 2 Persian cucumbers sliced
  • 1 mango chopped or thinly sliced
  • 1 watermelon radish or 4-5 small radishes sliced
  • 2 whole scallions chopped (green and white parts)
  • 15-20 square wonton wrappers (optional), cut into thin strips
  • oil for frying wonton strips

Instructions
 

  • Dressing:
  • Combine all of the dressing ingredients in a bowl or a glass jar with a lid. Whisk or shake; taste for seasoning (add more salt if needed). Set aside until ready to use.
  • Tuna Steaks:
  • Brush both sides of each tuna steak with 1 teaspoon oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
  • Heat 1 tablespoon of oil over medium-high heat in a large non-stick pan. Add tuna steaks and cook for 1 minute- without touching them. Turn the steaks brush with 1-2 tablespoons of the dressing and cook for 1 more minute. Place the steaks on a cutting board and slice into cubes or slices.
  • Salad:
  • Place baby arugula, avocado, cucumber, mango, radish, scallions, and jalapeno in a salad bowl; gently stir. Top with tuna (and all of its juices). Garnish with crispy won-ton strips.
  • Wonton Strips:
  • Pour about 1½ to 2 inches of oil into a deep, heavy-bottomed pan. Heat to 360º Fahrenheit. Quick fry the strips until golden brown. Transfer to a paper towel lined plate and season with salt.