Seared Tuna Spinach Salad with Soy Sesame Dressing
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Seared Tuna Spinach Salad
16 oz fresh tuna steaks
1 tbsp olive oil
12 oz baby spinach, rinsed and drained
1 medium red onion, sliced into rings
12 oz white mushrooms, sliced
3 medium carrots, sliced into coins
2 ribs celery, sliced into 1/4″ pieces
sesame seeds
salt and pepper to taste
Place olive oil in skillet and heat to just to smoking. Add tuna steak and sear on each side for 30 seconds (tuna will be rare in the interior). Remove from pan, and allow to cool for 3 minutes, before slicing into 1/4″ slices.
Arrange 3 ounces of spinach on each plate, add carrots, red onion, mushrooms, and celery (you may also add any other vegetables you like). Place 4 ounces sliced tuna on each plate, in a star pattern. Sprinkle with sesame seeds. Serve Kosher salt and fresh cracked black pepper on the side, along with Soy Sesame Dressing.
Soy Sesame Dressing
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 cup sesame oil
1/4 cup canola oil
2 tablespoons honey
1/4 teaspoon Asian chili sauce
1 tablespoon fresh grated ginger
2 teaspoons sesame seeds
Place all ingredients in a medium bowl and whisk to combine. Serve in small dishes alongside the seared tuna salad.
