This awesome combo of sliced, sesame seed crusted, seared tuna, baby greens, avocado, oranges and purple onions drizzled with an Asian vinaigrette will take your taste buds on a ride!
Chief did a great job searing this tuna! It is prepared perfectly…seared and crusty on the outside, and raw in the middle.
The inspiration for this wonderful Asian salad came from the “Williams-Sonoma Food Made Fast Asian” cookbook. I absolutely love that cookbook! As I have said before, I’m crazy about Asian food, especially Thai, and this cookbook is one of my favorites for Asian recipes. I have tried 8 recipes out of the cookbook, and I would rate all but 1 with 5 Stars! I will post them as I get them made again, written up and photographed. If you have the cookbook and want to try one of the recipes, do it. The ones I have tried are great. Have any question about the cookbook or recipes in the book? Feel free to ask me in the comment section of the blog or shoot me an email.
Most members of our family love seared tuna, well, except for the girls. The best way to prepare it is to sear the outside over very high heat and leave the inside raw. I have a searing pod in my outdoor kitchen, which is perfect for preparing the tuna. If you are using a charcoal or gas grill, get it as hot as possible. The tuna could also be seared on the stove, using a preheated grill pan or cast iron or heavy skillet.
This salad has lots of great Asian flavors! The dressing includes some of my favorite Asian ingredients…fresh ginger (no need to peel, just trim off the knobs or bad spots and finely grate), rice vinegar, soy sauce and sesame oil. The salad ingredients have an interesting mix of baby greens, oranges, avocado and slivered purple onions. Add in the mixed sesame seeds, and you have the perfect salad. It is definitely one of our favorite summer entree salads.
This tuna is also great served as an entree, with the salad served separately.
- 2 tablespoons finely grated fresh ginger (No need to peel it...just rinse and dry it, then trim off the knobs or bad spots.)
- ½ cup thinly sliced green onions (about 4 large)
- 6 tablespoons rice vinegar (I use Marucan)
- 3 tablespoons soy sauce (I use Kimlan)
- 6 tablespoons fresh squeezed orange juice
- 2 teaspoons honey
- 1 tablespoon pure sesame oil (I prefer Kadoya)
- 8 tablespoons peanut oil
- 1 large orange
- 1-1/2 pounds very fresh Ahi tuna
- to taste sea or Kosher salt
- to taste fresh ground white pepper
- 2 tablespoons roasted sesame seeds
- 2 tablespoons black sesame seeds
- 8 ounces mixed baby salad greens or Arugula (I love the nutty taste of Arugula; so I go heavy on the Arugula!)
- 1 large Haas avocado (The avocado that has bumps and turns brown when ripe.), cubed
- ⅓ cup thinly slivered purple onions
- TO SEGMENT THE ORANGE:
- Using a sharp knife, cut a slice off of the top and the bottom of the orange, then stand the orange upright.
- Following the contour of the orange, slice downward to remove the peel and the pith.
- Then, cut the orange into sections on either side of the membrane. Be sure to save the juice to use in the vinaigrette. Set aside.
- TO MAKE THE VINAIGRETTE:
- In a small bowl, whisk together the ginger, green onions, vinegar, soy sauce, orange juice, honey, sesame oil and the peanut oil. (You could also shake the dressing in a jar with a tight fitting lid.)
- FOR THE TUNA:
- Place the tuna steaks on a small plate or other flat pan with sides.
- Lightly sprinkle the salt and pepper on each side of the tuna.
- Pour just enough of the vinaigrette over the tuna to cover the top. Then, flip it over and lightly coat the other side.
- Allow to sit, coated with the vinaigrette, about 30-40 minutes or until the tuna comes to room temperature.
- On a small plate about the width of the tuna, mix together the two types of sesame seeds.
- Lay the prepared tuna steaks on top of the sesame seeds and press firmly to evenly coat. Turn the tuna and coat the other side. Then, coat the edges. (You may need to use extra sesame seeds to cover.)
- Preheat the grill to high.
- Clean the preheated grill and spray with cooking spray.
- Place the tuna steaks on the hot grates.
- Sear, turning once, until just seared on both sides...about 2-4 minutes on each side. (If you like your tuna more done, cook longer on each side, but only turn once.)
- Transfer the tuna to a platter and allow to rest about 10 minutes.
- In a large salad bowl, gently toss together the orange segments, lettuces, avocado, slivered purple onions and a small amount of the vinaigrette just until all of the ingredients are coated.
- Slice the tuna about ¼" thick.
- Mound the salad on 4 salad plates, top with the tuna slices and drizzle with a small amount of the vinaigrette.
- You could lightly sprinkle with sesame seeds for garnish.