Description
This Savory Sesame Crusted Ahi Salad with a zesty Ginger Lime twist offers a perfect balance of fresh, vibrant flavors and textures. The ahi tuna is marinated in soy sauce, coated with a crunchy sesame seed crust, and seared to perfection, delivering a mouthwatering contrast atop crisp salad greens. Finished with a bright and aromatic cilantro ginger lime dressing, this salad is a refreshing and healthy meal ideal for seafood lovers.
Ingredients
Scale
For the Dressing
- 1 cup Cilantro Leaves
- 1 tbsp Minced Ginger Puree
- 2 tbsp Lime Juice
- 1 tbsp Rice Wine Vinegar
- 1 tsp Dry Mustard
- 1 tbsp Dijon Mustard
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Neutral Oil
- 1 tbsp Toasted Sesame Oil
For the Tuna
- 8 oz Ahi Tuna (Saku Block, sushi grade)
- 2 tbsp Soy Sauce
- 1 tbsp Vegetable Oil
- 1/4 cup Sesame Seeds
For the Salad
- 4 cups Greens (Choice of Salad Mix)
- 1 cup Bell Pepper Strips
- 1 cup Daikon or Jicama Matchsticks
- 1 cup Carrots
- 1 cup Cucumber
Instructions
- Preparation: Gather all ingredients and prepare the vegetables by slicing the bell peppers, daikon or jicama, carrots, and cucumber into matchstick-sized pieces to ensure uniform texture and presentation.
- Make the Dressing: In a blender, combine cilantro leaves, minced ginger puree, lime juice, rice wine vinegar, dry mustard, Dijon mustard, kosher salt, and black pepper. Blend until smooth, then slowly add the neutral oil and toasted sesame oil while blending continuously until the dressing is fully emulsified and creamy.
- Marinate the Tuna: Pat the ahi tuna dry using paper towels to remove excess moisture. Coat the tuna with soy sauce and let it marinate for 10 to 15 minutes, allowing the flavors to penetrate the fish.
- Coat with Sesame Seeds: Remove excess soy sauce from the tuna, then firmly press the sesame seeds onto all sides of the tuna to form an even crust, ensuring the seeds adhere well.
- Sear the Tuna: Heat the vegetable oil in a skillet over high heat until it begins to smoke slightly. Carefully place the sesame-crusted tuna in the skillet and sear for 60 seconds on each side, taking care not to disturb the sesame crust to keep it intact and crispy.
- Rest and Slice: Remove the tuna from the heat and let it rest for one minute. Slice the tuna crosswise into ¼-inch thick pieces for an attractive presentation and optimal texture.
- Assemble the Salad: Place the mixed greens on serving plates, arrange the bell pepper, daikon or jicama, carrots, and cucumber over the greens. Top with the sliced sesame-crusted tuna and generously drizzle the zesty cilantro ginger lime dressing over the salad.
- Garnish and Serve: Optionally, garnish the salad with additional cilantro leaves for a fresh herbal note and serve immediately to enjoy the contrast of warm tuna and cool salad.
Notes
- Use sushi-grade ahi tuna to ensure safety when consuming seared or rare fish.
- Freshly minced ginger provides the best flavor, but ginger puree is a convenient alternative.
- Allow the tuna to marinate but avoid soaking it too long to maintain the fish’s firm texture.
- Use a neutral oil with a high smoke point like canola or grapeseed oil for searing to prevent burning.
- The toasted sesame oil in the dressing gives a nutty depth—avoid substituting to maintain authentic flavor.
- Press the sesame seeds firmly on the tuna to create a durable crust that will hold during searing.
- Serve immediately after assembling to enjoy the crisp textures and fresh flavors at their best.
