The first time I tried seared ahi tuna was in San Diego. Most restaurants in the city have this item on the menu, although I am partial to Cafe Sevilla's spicy version. Seared ahi tuna has sentimental value for me, as I made it for Jose when we celebrated our first New Year's Eve in 2005. Main Ingredients:
assorted salad greens (my favorite is arugula)
carrots, thinly sliced in long strips
cucumbers, thinly sliced in long strips
large cherry tomatoes, halved
white or black sesame seeds
fresh ahi tuna steak(s)
extra virgin olive oil
cracked black pepper
Ingredients for Wasabi Vinaigrette:
2 tblsp. rice vinegar
1 tsp. sesame oil
1 tsp. wasabi powder
1 tblsp. light soy sauce
1/4 cup canola oil
salt & pepper, to taste
Directions:
Add vinaigrette ingredients to small bowl and whisk thoroughly. Set aside.
Arrange salad greens on large plate and dress with carrots, cucumbers & tomatoes around the edge.
Empty sesame seeds onto a plate. Add a generous amount of cracked black pepper and mix well. Evenly coat tuna steak(s) on all sides with sesame seed/pepper mixture.
Heat a small skillet, add oil to pan (1/4 inch). Sear the tuna, approximately 2-3 minutes per side. Remove from pan and place on cutting board. Using a sharp knife, slice tuna in 1/4" sections.
Arrange tuna filet on salad and drizzle vinaigrette over top.
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