Ahi tuna might be the most simple, delicious protein to prepare. Since it’s eaten sushi – style, all the preparation that is required is a one – minute sear on each side of the steak. When you go to the grocery store, look for yellowfin tuna steaks. Make sure they are high quality steaks. The yellowfin tuna should be a vibrant, reddish pink color.
This recipe is an ahi tuna salad bowl. I used venere black rice, arugula, and ahi tuna steak as the staple ingredients. You can eat this dish without the addition of the black rice, but I enjoyed having it included. The creamy, fresh texture of the tuna mixes well with bitter arugula and the richness of the rice.
Sesame Seared Tuna
- 2-3 Yellow Fin Tuna Steaks
- 3 Tbs. olive oil
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1 c. black & white sesame seeds
For the salad
- 4 c. arugula
- 2 avocados, cubed
- 5 stalks scallions, chopped
- 2 c. venere rice
- 5 Tbs.lime juice
- 2 tsp. balsamic vinegar
- 1 tsp. hot sauce
- 2 tbs. garlic, minced
- 3 Tbs. olive oil
- Pour sesame seeds onto a plate. Dip each side of the ahi tuna steaks into the sesame seeds until well coated.
- Heat skillet over medium, add olive oil. Once slightly heated, sear each tuna steak for one minute on each side.
- Remove from heat, and slice ahi tuna into strips. Then slice them into cubes.
- Prepare the salad dressing by mixing all ingredients in a bowl – lime juice, balsamic vinegar, hot sauce, garlic and olive oil.
- Add salad dressing to a Tupperware container. Then add the ahi tuna to the salad dressing and let marinate in the fridge for 15 minutes.
- While the fish is refrigerating, prepare the venere rice. Set to the side.
- Add salad ingredients to mixing bowl – arugula, avocados, and scallions.
- Once ahi tuna is marinated, add the tuna cubes and dressing to the salad. Toss until salad dressing evenly coats salad.
- Add rice to one half of a bowl, then salad to the other half. Enjoy!