Pan-Seared Tuna Salad

Ingredients

• 4 cups mixed salad greens
• 1 cup cherry tomatoes
• ½ whole English cucumber
• ¼ whole red onion
• 1 tablespoon sesame seeds
• 2 steaks (6 oz each) sushi-grade ahi tuna steaks
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• ½ inch piece fresh ginger
• 1 clove garlic clove
• ½ teaspoon sesame oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Make the dressing first so flavors meld while you prepare the salad. Peel and finely mince 1 garlic clove and grate a 0.5-inch piece of fresh ginger on a microplane. Whisk together 2 tablespoons of rice vinegar, 1 tablespoon of low-sodium soy sauce, the minced garlic, grated ginger, 0.5 teaspoon of sesame oil, and 2 tablespoons of extra-virgin olive oil in a small bowl. Set aside.

2. 2

   Wash and dry 4 cups of mixed salad greens and place in a large bowl. Halve 1 cup of cherry tomatoes and add to the greens. Peel the English cucumber with a vegetable peeler, then cut it in half lengthwise and slice into 1/4-inch-thick half-moons — you should have about 1 cup. Thinly slice 0.25 of a red onion using a sharp knife or mandoline, breaking the slices into rings. Add both to the bowl but don't dress yet.

3. 3

   Remove the two 6 oz sushi-grade ahi tuna steaks from the refrigerator 10 minutes before cooking — bringing them closer to room temperature ensures even cooking and a warm, rare interior. Pat each steak completely dry with paper towels. Removing surface moisture is what gives you a beautiful, caramelized crust instead of a steamed, pale exterior.

4. 4

   Set a 12-inch stainless steel or cast iron skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates immediately on contact — this high temperature is essential for a quick, flavorful sear.

5. 5

   Season both tuna steaks generously on both sides with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. When the pan is smoking lightly, add 1 tablespoon of extra-virgin olive oil and swirl to coat. Immediately place both tuna steaks in the hot pan. Do not move them — let them sit undisturbed for 90 seconds to develop a deep, golden crust.

6. 6

   Flip each tuna steak using a fish spatula and sear the other side for 90 seconds. The goal is a rare to medium-rare center with a caramelized crust on both sides — use an instant-read thermometer to check the thickest part if desired, aiming for 120-125°F. The tuna will continue to cook slightly as it rests.

7. 7

   Transfer each seared tuna steak to a cutting board and let rest for 2 minutes — this allows the juices to redistribute, keeping the interior moist. Slice each steak against the grain into 0.5-inch strips, creating beautiful, tender pieces.

8. 8

   Pour the prepared dressing over the salad greens and toss gently until evenly coated. Divide the dressed salad between two plates, mounding it in the center. Arrange the sliced tuna steaks on top of each salad. Sprinkle with 0.5 tablespoon of sesame seeds per plate for nutty flavor and visual appeal. Serve immediately while the tuna is still warm.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• small mixing bowl
• large mixing bowl
• whisk
• vegetable peeler
• sharp knife
• paper towels
• fish spatula
• instant-read thermometer
• cutting board
• microplane grater

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