Seared Ahi Tuna steaks with a mixed greens salad + liquid aminos, lime & sesame dressing
Ready in less than 15 minutes, delicious & nutritious.
Recipe:
Ingredients:
– wild caught ahi tuna steaks (I bought them frozen & defrosted overnight in fridge)
– mixed greens
– cherry tomatoes
– 1 avocado
– scallions
– radishes
– jalapeño
– avocado oil or a mild extra virgin olive oil
– toasted sesame oil
– @bragg Bragg Liquid Aminos (you can substitute soy sauce)
– Rice vinegar
– 1 lime
– sesame seeds
– 1 tsp honey – optional
– kosher/sea salt
To prepare the tuna steaks you will need a good nonstick pan or well seasoned cast iron skillet. @q_the_coach helped prepare these & we used an iron skillet. Bring the steaks to room temperature, pat dry & lightly salt. Heat up the iron skillet over medium-high to high heat until very hot. Sear the tuna on both sides for approx. 1.5-2 minutes max. Tuna should be rare to medium-rare (nice sear on the outside & pink on the inside). Take out of pan promptly & let rest for at least 3 minutes on cutting board while you make the salad & dressing.
Clean all veggies. Cut the cherry tomatoes in half. Cut the avocado into medium-small bites. Thinly slice the scallops, radishes & jalapeño (I used 1/2 a small jalapeño pepper for a little nice spice). Place mixed greens & veggies in a salad bowl.
Dressing: avocado oil, slash of sesame oil, Bragg’s Liquid Aminos, rice vinegar, 1/2 a lime fresh squeezed juice & sesame seeds. Mix well, taste & adjust as needed. If you want a little more sweetness to the dressing, you can add 1/2-1 tsp of honey.
Toss the salad with the dressing, saving a little of the dressing for the fish. Slice the tuna steaks into 1/2 slices. Plate both & drizzle the remaining sesame dressing over the tuna.
Enjoy!
#inthekitchenwithnora #tunasteaks #ahituna #ahitunasteak
