This is for you tuna lovers out there.
Please don’t be thinking canned tuna with mayo. Although that can certainly be good, too. But when I say tuna, I mean a beautiful, fresh tuna steak. This tuna is simply crusted in sesame seeds and quickly seared to perfection. Make sure to cut against the grain to ensure nice, tender slices.
One great way to showcase this tuna, especially in the warm, summer months, is over a great salad. This salad includes a beautiful combination of greens, crisp cucumbers, creamy avocado and tangy radish and carrot pickles. To me, the best salads are colorful and full of texture.
The dressing makes this dish extra special. It’s made with a fresh mango puree, lime and red chili peppers. It adds just the right amount of sweetness and heat to compliment that gorgeous tuna. I also decided to add sesame oil to my dressing for a nutty note, but it can certainly be substituted with additional canola or vegetable oil for a more pure mango flavor.
This sesame crusted tuna salad is fun and unexpected. Pickled vegetables, avocados, cucumbers, and mango lime dressing all work in harmony with the delicious seared tuna.
- 3 medium radishes, sliced 3/8 inch-thick
- 1 medium carrot, sliced 3/8 inch-thick
- 2/3 cup water
- 1/3 cup rice vinegar
- 2 tsp kosher salt
- 1 tsp sugar
- ½ tsp black peppercorns
- ½ tsp pink peppercorns (or more black pepper)
- ½ tsp coriander seeds
- ½ tsp yellow mustard seeds
- 1 cup ripe mango, cut into ½ inch cubes
- ¼– ½ tsp finely chopped hot red chili pepper
- 2 tbsp lime juice
- 1 tsp rice vinegar
- 2 tbsp canola or vegetable oil
- 1 tsp sesame oil (or additional canola oil)
- Kosher salt & fresh cracked pepper
- 1–8oz tuna steak
- Canola or vegetable oil, as needed
- 1 tbsp white sesame seeds
- ½ tbsp black sesame seeds
- Kosher salt & fresh cracked pepper
- 3 cup bibb lettuce, sliced in 1 inch-thick pieces
- 3 cup mache rosette lettuce (or lettuce of choice)
- ¼ cup cilantro leaves
- ½ gherkin cucumber, sliced 3/8 inch-thick
- ½ avocado, sliced ¼ inch-thick
- 1 tsp mixed sesame seeds, toasted, for topping
- Lime wedges, for serving
- Make pickles: Place sliced radishes and carrots in a jar. Combine water through mustard seeds in a small pot. Bring to a simmer and pour into jar with the vegetables. Allow to cool slightly, seal and transfer to the fridge. Chill for a couple hours until completely cooled, or up to overnight.
- Make dressing: In a food processor, puree together the mango and chili. Strain through a sieve to remove any fibrous pulp. Return to food processor or a blender. Add lime juice and vinegar and pulse to combine. Slowly stream in oils, while machine is running. Season with salt and pepper, to taste. Set aside.
- Sear tuna: Heat a large nonstick pan to medium-high heat. Coat tuna steak lightly with oil, and season with salt and pepper. Combine sesame seeds. Press seeds on each side of the tuna. Coat pan lightly with oil. Add tuna to the pan and sear about 40-60 seconds per or until seeds are lightly toasted, and tuna remains raw in the center. You may also sear the sides of the tuna. Allow to rest while assembling the salad.
- Plate & serve: On a large plate, combine lettuces and cilantro. Arrange pickles, cucumbers and avocado on top. Slice tuna thinly against the grain, and add to salad. Squeeze lime directly over tuna. Drizzle salad with dressing and sprinkle with sesame seeds. Enjoy.
- Total time does not include time for chilling pickles.
- Category: Salad
- Method: Sear
- Cuisine: American
- Serving Size: 1/2 salad
- Calories: 628
- Sugar: 18g
- Sodium: 2646mg
- Fat: 34g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Protein: 50g
Keywords: sesame tuna salad, sesame crusted tuna, sesame crusted tuna salad