Seared Tuna Over A Powerhouse Kale Salad
This was an impulse dinner. I stopped at my favorite seafood shop hoping for a nice piece of salmon. They were all out of salmon, so I settled for my second favorite fish, tuna. The first time I
ever had sesame crusted tuna was 12 years ago when I waitressed at an Ernest-Hemingway-themed restaurant. I don’t know exactly how sesame tuna goes with Hemingway, but it tasted really good.
Difficulty Level: Easy
Total time 20-25 minutes
2 Button mushrooms
Jalapenos (or bell pepper if you don’t like spicy)
¼ of an English cucumber
Sesame ginger salad dressing
One 6-10 oz piece of sushi grade tuna. It doesn’t matter the size, but it must be fresh
Cooking spray (I like coconut oil spray because it makes me feel healthier)
Black sesame seeds
- Start with the salad because the fish only takes a minute. Plus I think the salad tastes better if it sets for a few minutes first. Chop the kale into small pieces and add to a large mixing bowl.
- Slice the vegetables and add to the salad. Add the salad dressing.
- This is how I always mix my salads: Use tongs. Toss gently, folding it until it is all incorporated. I never pour my dressing over the salad in the serving dish. Sure, you dirty one more bowl, but it tastes much better.
- Transfer your salad to the serving bowl and stick it in the fridge.
- Spray the fish with cooking spray, and dump lots of sesame seeds on top, coating it thoroughly. Flip it over and repeat.
- While the fish comes to room temp, heat your skillet to medium-high. Once it’s hot, add the fish and cook for about 2 minutes per side. Transfer to a cutting board and slice against the grain.
- Top your salad and enjoy.