Ingredients:

  • 1 lb sushi-grade Ahi tuna steaks
  • 2 tbsp black sesame seeds
  • 2 tbsp white sesame seeds
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 6 cups mixed spring greens
  • 1 cup shredded carrots
  • 1 cup sliced English cucumber
  • 1/2 cup shelled edamame
  • 2 scallions

Instructions:

  1. Pat the Ahi tuna steaks bone-dry with paper towels. In a shallow dish, mix the black sesame seeds, white sesame seeds, salt, and pepper. Press the tuna firmly into the seed mixture on all sides until a thick, even layer adheres.
  2. Heat avocado oil in a cast iron skillet over high heat until it shimmers. Sear the tuna for 60–90 seconds per side to create a golden-brown crust while keeping the center raw. Remove from pan and let the tuna rest for 5 minutes.
  3. Whisk together rice vinegar, soy sauce, honey, toasted sesame oil, and grated ginger until emulsified.
  4. In a large bowl, toss the spring greens, shredded carrots, sliced cucumber, edamame, and sliced scallions with half of the prepared vinaigrette.
  5. Slice the rested tuna into 1/2 inch thick medallions and arrange them atop the greens. Drizzle the remaining vinaigrette over the tuna and serve immediately.