Best 2 Spicy Seared Ahi Tuna Salad With Sesame Ginger Dressing Recipes

Indulge in a culinary adventure with our tantalizing Spicy Seared Ahi Tuna Salad, a harmonious blend of flavors that will captivate your taste buds. This delectable dish features perfectly seared ahi tuna steaks, boasting a crispy exterior and a succulent, tender interior, complemented by a vibrant and flavorful sesame-ginger dressing. Served atop a bed of crisp mixed greens, the salad is adorned with a symphony of fresh and crunchy vegetables, including julienned carrots, crisp cucumbers, and vibrant bell peppers. Prepare to embark on a culinary journey that promises a delightful balance of textures and an explosion of flavors in every bite.

In addition to the main recipe, this article offers a collection of versatile and equally enticing recipes that cater to various dietary preferences and culinary inclinations. Treat yourself to a refreshing Asian Slaw with a tangy dressing, bursting with the goodness of shredded cabbage, carrots, and a hint of ginger. For a satisfying vegan option, explore the Hearty Quinoa Salad, a protein-packed combination of quinoa, black beans, and a zesty cilantro lime dressing. If you crave a creamy and flavorful indulgence, dive into the Avocado Ranch Dressing, perfect for salads, sandwiches, or as a dip for your favorite snacks. And for a touch of sweetness, relish the delightful Honey Mustard Dressing, adding a delectable tang to your culinary creations.

Here are our top 2 tried and tested recipes!

SPICY SEARED TUNA WITH SESAME VINAIGRETTE

Spicy Seared Tuna with Sesame Vinaigrette image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 tablespoons unsalted butter
1 teaspoon minced ginger root
1/3 cup rice wine vinegar
1 1/4 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon white sesame seeds, toasted in a dry pan until golden
1 tablespoon soy sauce
2 tablespoons sesame oil
1/4 cup vegetable oil
Salt and freshly ground white pepper
1 1/2 pounds best-quality ahi tuna
6 cups loosely packed mizuna greens, curly endive or red leaf lettuce
1 cup marinated shiitake mushrooms (recipe follows), for optional garnish
2 tablespoons finely chopped chives, for garnish
2 teaspoons sesame oil
1 teaspoon sliced garlic
1 tablespoon sliced fresh ginger root
3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed
1 cup rice wine vinegar
1 teaspoon sambal olek (Thai chile paste)
1/2 teaspoon salt
1/2 cup Sesame Vinaigrette, recipe above

Steps:

Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

SPICY SEARED AHI TUNA SALAD WITH SESAME GINGER DRESSING

SPICY SEARED AHI TUNA SALAD WITH SESAME GINGER DRESSING image

Categories Salad Leafy Green Fry Low Carb Quick & Easy Dinner Grill/Barbecue

Yield 2 people

Number Of Ingredients 21

Ingredients

8 ounce wild caught fresh Ahi tuna steak (I used Hawaiian Bigeye, ask your fishmonger for tuna that is suitable to eat raw)
1 Tablespoon black sesame seeds
1 Tablespoon sesame seeds
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon canola oil
Salad:
4 cups organic mixed greens (I used a blend of spring greens and baby spinach)
2-3 Tablespoons shelled edamame (optional)
3 Tablespoons diced red bell pepper (optional)
fresh lime (optional)
Dressing/Dipping Sauce (makes 1/2 cup):
1/4 cup plus 1 Tablespoon O Ginger Rice Vinegar (O Yuzu Rice Vinegar would work well, too)
1/4 cup toasted sesame oil
1 1/2 Tablespoons tahini paste (I used Artisana Organic Tahini that I found at Whole Foods, but any tahini paste will work)
1 Tablespoon honey
1 large clove garlic, finely minced
1 teaspoon finely minced fresh ginger (less than a one inch knob)
1/2 teaspoon kosher salt
Sesame Ginger Dressing
Whisk all the dressing/dipping sauce ingredients together until emulsified and well blended.

Steps:

Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it's well coated. Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds. Pulling it all together: Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.

Tips:

For the freshest ahi tuna, look for fish that is bright red and firm to the touch.
If you can't find ahi tuna, you can substitute another type of sushi-grade tuna, such as yellowfin or albacore.
To ensure the tuna is cooked evenly, sear it for 1-2 minutes per side, or until it reaches an internal temperature of 125 degrees Fahrenheit.
If you don't have a grill, you can sear the tuna in a hot skillet over medium-high heat.
The sesame-ginger dressing is a great way to add flavor to the salad. If you don't have all of the ingredients, you can substitute olive oil for the sesame oil, and honey for the agave nectar.

Conclusion:

Spicy seared ahi tuna salad with sesame-ginger dressing is a delicious and healthy meal that is perfect for a summer lunch or dinner. The tuna is cooked to perfection, and the salad is packed with flavor. The sesame-ginger dressing is the perfect finishing touch, adding a touch of sweetness and spice. Whether you're a fan of tuna or not, this salad is sure to impress.