INGREDIENTS
1 tbsp. olive oil
2 medium-sized tuna steaks (fresh or frozen, each steak should be about 8 oz.)
Sesame seeds for encrusting tuna, plus more for garnishing
1 head romaine lettuce, chopped
1 cup carrot matchsticks
1 cup sliced red cabbage
1 cucumber, cut into matchsticks
4 green onions, thinly sliced
1 avocado, thinly sliced
Wonton or tortilla strips (optional, for garnish)
Carrot Ginger Dressing:
1/2 medium sized carrot, grated
1 stalk celery, chopped
2 tbsp. sesame oil
2 tbsp. rice vinegar
1 tbsp. honey
1 tbsp. minced ginger
1 tbsp. soy sauce
DIRECTIONS
In a Magic Bullet, blender or food processor, blend ingredients for dressing. Set aside. If you don’t have carrot or celery, you can just mix sesame oil, rice vinegar, honey, ginger and soy sauce together but it won’t be as authentic as real sushi-style dressing. It will still taste great though!
Meanwhile, prepare veggies for the salad and divide evenly among four large salad bowls. Season tuna with salt and pepper before coating in sesame seeds.
Add olive oil to a large frying pan over high heat. Wait until oil is smoking, then add tuna steaks, searing for 30 seconds per side. Remove from heat and slice with a sharp knife, adding half of each steak to each salad.
Garnish each salad with sesame seeds and wonton strips, then add dressing. Serve and enjoy!
Notes:
You can substitute the vegetables for whatever you have on hand.
Sear the tuna on each side for 30 seconds.
Store the tuna, veggies and dressing separately in the fridge for up to 3 days, then assemble your salad fresh.
