Sesame-Crusted Seared Tuna Salad
30 min400 kcal each
Ahi tuna crusted in panko and black-and-white sesame, seared rare and sliced over rocket and spinach with a wasabi butter sauce. Restaurant-style in fifteen minutes.
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Plan this recipeIngredients
for 3 servings- Panko breadcrumbs30 g
- Sesame seeds3 tbsp
- Ahi tuna steaks567 g
- Olive oil spray½ tsp
- Low-sodium soy sauce2 tbsp
- Wasabi paste1 tsp
- Shallots2 tsp
- Dry white wine60 ml
- Whole milk2 tbsp
- Butter2 tbsp
- Arugula80 g
- Baby spinach120 g
- Salt½ tsp
- Black pepper1 pinch
Method
Prep 15 min · cook 15 min- Mix the panko and sesame seeds on a plate. Season the tuna and press both sides into the crumbs.
- Mist a large pan with oil over medium-high heat and sear the steaks for 2–3 minutes a side, misting the tops before flipping, until the edges are opaque; rest on a board.
- Stir the soy sauce and wasabi together.
- Simmer the shallots and wine in a small pan over medium-low heat until reduced by half, 2–3 minutes; whisk in the milk until the sauce comes together, about a minute.
- Off the heat, whisk in the wasabi-soy and then the butter.
- Divide the greens among bowls, top with the sliced tuna and drizzle with the sauce.
- Best eaten fresh. Seared tuna keeps 1 day in the fridge; serve it cold rather than reheating.
Nutrition
per servingCal
400
Protein
52g
Carbs
13g
Fat
15g
Of 15g of fat per serving, 6.2g is saturated.
