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You need two fresh ahi tuna steaks, about 6 ounces each. They bring rich flavor and protein to the salad. Look for bright color and firm texture when choosing your tuna. The sesame seeds add crunch and flavor. Use 1/4 cup of white sesame seeds and 1/4 cup of black sesame seeds. The mix creates a lovely look and taste on the tuna. For the salad, gather 4 cups of mixed greens. I like arugula, spinach, and romaine for a fresh base. Add 1 cup of halved cherry tomatoes for sweetness. Slice 1/2 cucumber thinly for a crisp bite. Include 1/4 red onion, also thinly sliced, for a bit of sharpness. Finally, add 1 avocado, sliced, for creaminess. The dressing ties everything together. You’ll need 2 tablespoons of soy sauce for saltiness. Add 1 tablespoon of rice vinegar for tang. Use 1 tablespoon of sesame oil for depth. Mix in 1 teaspoon of honey for sweetness. Lastly, include 1 teaspoon of grated ginger for a nice kick. To start, I dry the ahi tuna steaks with paper towels. This step helps the sesame seeds stick better. Next, I season both sides of the tuna with salt and pepper. This adds flavor to each bite. In a shallow dish, I mix the white and black sesame seeds. I press each tuna steak into the sesame mixture. I make sure both sides are fully coated. This creates a tasty crust that adds crunch. I heat olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, I add the sesame-crusted tuna steaks. I sear them for about 1-2 minutes on each side for rare. The goal is to have a warm center. After searing, I remove the tuna and let it rest for a few minutes. I take a large bowl and combine the mixed salad greens. I add the cherry tomatoes, cucumber, red onion, and avocado. I toss everything gently. This mix brings freshness and color to the salad. In a small bowl, I whisk together the soy sauce, rice vinegar, sesame oil, honey, and grated ginger. I keep whisking until the ingredients blend well. This dressing adds a sweet and tangy kick to the salad. I slice the seared tuna into thin strips. I arrange the salad mixture on individual plates or a large serving platter. I top it with the sliced tuna. This makes the dish look inviting and vibrant. Finally, I drizzle the dressing over the salad just before serving. This keeps the greens crisp and fresh. To get that perfect sear on your tuna, start with dry steaks. Pat them with paper towels. This helps the sesame seeds stick better. Season both sides with salt and pepper. Heat olive oil in a non-stick skillet. Make sure the oil is hot before adding the tuna. Sear each side for just 1-2 minutes. This keeps the inside rare and tender. If you want it more cooked, leave it on longer. Remember, a quick sear seals in the flavor. Mixing your salad greens can be fun. In a large bowl, add the mixed greens first. Then, toss in the cherry tomatoes, cucumber, red onion, and avocado. Use your hands or salad tongs to mix gently. This ensures every bite is filled with flavor. Avoid squishing the avocado. It should stay in nice slices for texture. If you want, you can add some nuts or seeds for crunch. Presentation makes your salad pop. Serve it on a large platter for a family-style meal. Slice the seared tuna into thin strips. Arrange the slices on top of the salad. Sprinkle extra sesame seeds for a nice finish. Add a lime wedge for a splash of color. This not only looks great but adds a zesty kick when served. A beautiful salad makes everyone excited to eat! {{image_2}} You can switch out ahi tuna for other proteins. Salmon works great and adds a rich flavor. Grilled chicken is another good choice, offering a milder taste. If you want a plant-based option, try marinated tofu. Just remember to press the tofu to remove excess water before cooking. Feel free to change the salad greens. Baby kale adds a nice crunch and flavor. You can also use a mix of spinach and arugula for a peppery kick. If you want something lighter, try using shredded cabbage. Each mix brings its own taste and texture. You can play with the dressing to suit your taste. Add a splash of lime juice for a zesty twist. If you love heat, stir in some chili flakes or sriracha. For a creamier dressing, mix in a little Greek yogurt. Each change will make the salad feel fresh and new. To keep your sesame crusted ahi tuna salad fresh, store it properly. Place leftover salad in an airtight container. This helps prevent wilting and keeps flavors intact. It's best to eat the salad within one day. If you leave it longer, the greens may get soggy. Store the dressing separately to keep it fresh. You can freeze the tuna steaks if you have extra. Wrap each steak tightly in plastic wrap or foil. Then, place wrapped steaks in a freezer-safe bag. This keeps air out and prevents freezer burn. Use frozen tuna within three months for the best taste. When ready to use, thaw in the fridge overnight. For the salad components, store each in separate containers. Keep greens in a damp paper towel inside a bag. This keeps them crisp. Store sliced veggies like cucumber and onion in airtight containers. They stay fresh for two to three days. If you slice the avocado, cover it tightly with lime juice to prevent browning. Yes, you can use frozen tuna, but it is best to thaw it first. Frozen tuna may not have the same taste as fresh. Always check for quality when thawing. To thaw, place it in the fridge overnight. You can also place it in cold water for quicker results. Ahi tuna is low in calories and high in protein. It contains omega-3 fatty acids that are good for your heart. This fish is also rich in vitamins and minerals like B vitamins and selenium. Eating ahi tuna can help support brain function and reduce inflammation. To make this salad gluten-free, use gluten-free soy sauce. Check the labels on other ingredients too. Avoid any dressings that may contain wheat. Most fresh vegetables and the tuna are already gluten-free, making this salad easy to adapt. This salad goes great with simple sides. Consider steamed rice or quinoa for a filling option. Grilled vegetables add color and flavor. A light soup, like miso, can also work well. These sides complement the flavors of the salad nicely. You can store the dressing in the fridge for up to a week. Keep it in a sealed container to maintain freshness. Before using, give it a good shake to mix the ingredients again. If it separates, this is normal; just mix it up before serving. This article explored how to create a tasty sesame-crusted ahi tuna salad. You learned about the key ingredients, including fresh tuna, salad components, and flavorful dressings. I provided clear steps for preparing and cooking the tuna, assembling the salad, and dressing it. Tips and variations helped you customize this dish to your liking. Finally, we covered storage best practices and answered common questions. With these insights, you can enjoy a delightful meal. Now, go ahead and try making this salad yourself!

Sesame Crusted Ahi Tuna Salad

Elevate your meal with this delightful Sesame Crusted Ahi Tuna Salad! Packed with fresh ingredients like seared tuna, vibrant greens, and a zesty dressing, it's a perfect dish for any occasion. Explore the simple steps to create this deliciously healthy salad that combines flavors and textures beautifully. Don’t miss out—click through for the full recipe and bring a taste of the ocean to your table today!
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Ingredients
  

2 fresh ahi tuna steaks (about 6 oz each)

1/4 cup white sesame seeds

1/4 cup black sesame seeds

1 tablespoon olive oil

Salt and pepper to taste

4 cups mixed salad greens (arugula, spinach, romaine)

1 cup cherry tomatoes, halved

1/2 cucumber, thinly sliced

1/4 red onion, thinly sliced

1 avocado, sliced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon honey

1 teaspoon grated ginger

Instructions
 

Prepare the Tuna: Pat the ahi tuna steaks dry with paper towels. Season both sides with salt and pepper.

    Coat the Tuna: In a shallow dish, mix white and black sesame seeds together. Press each tuna steak into the sesame mixture, ensuring both sides are fully coated.

      Sear the Tuna: Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the sesame-crusted tuna steaks and sear for about 1-2 minutes on each side for rare, or until desired doneness. Remove from the skillet and let rest for a few minutes.

        Prepare the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado. Toss gently to combine.

          Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger until well combined.

            Assemble the Salad: Slice the seared tuna into thin strips. Place the salad mixture onto individual plates or a large serving platter. Top with slices of the seared tuna.

              Dress the Salad: Drizzle the prepared dressing over the salad just before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                  - Presentation Tips: Serve the salad on a large platter with the tuna arranged artfully on top, and garnish with extra sesame seeds and a lime wedge on the side for added color and zest.