Seared Ahi Tuna with Creamy Sesame Dressing
SEARED AHI TUNA WITH CREAMY SESAME DRESSING😍
The amount of love I have for the creamy sesame dressing at Japanese restaurants is unmatched, so I knew I had to recreate it at home. The perfectly seared ahi, crisp salad, and creamy dressing makes for such a glorious combo you’re gonna wanna make this every night. Dinner done in 10 minutes or less, yes please!
Serves 2.
Ingredients:
For the Sesame Crusted Ahi Tuna:
2 high quality ahi tuna filets
1 tbsp sesame oil
¼ cup sesame seeds
Salt to taste
1 tbsp avocado oil (or vegetable or canola)
For the Creamy Sesame Salad:
2 cups chopped romaine or baby bib lettuce
1 tbsp tahini
1.5 tbsp soy sauce
2 tbsps mayonnaise (Kewpie brand highly preferred)
1 tsp sesame oil
1 tsp mirin (optional)
1 tsp rice vinegar
Optional salad toppings: cucumber, cherry tomatoes, avocado, edamame, radishes
Directions:
For the Sesame Ahi Tuna Salad:
Add your sesame seeds to a plate and pat your tuna steaks dry with some paper towels.
Season with salt and rub the sesame oil all over. Coat the tuna on all sides with the sesame seeds.
Get a cast iron or nonstick skillet really really hot (it should sizzle if you sprinkle water into it), then add the avocado oil. Once the oil is hot, add the tuna steaks and sear for 45-60 seconds per side or until golden. You may need to turn on your ceiling fan since you’re cooking at a high heat, but the high heat cooking is key to getting a nice crust without cooking the middle. Remove from the pan and set aside.
In a bowl or mason jar, add the tahini, soy sauce, kewpie mayo, sesame oil, mirin, and rice vinegar, and whisk until smooth. If your tahini is really thick, you can loosen the dressing with a tbsp or so of water (it will depend on the brand of tahini you buy). Taste and adjust seasonings.
Toss the romaine or baby bib with a little bit of the dressing at a time (you may not use all of it so start small). Slice the tuna steaks and place on top of the salad with desired toppings. Enjoy!
