Description
This vibrant Seared Ahi Tuna recipe is a quick and healthy meal perfect for seafood lovers. Featuring perfectly seared ahi tuna steaks coated in savory sesame seeds, served alongside fresh asparagus, creamy avocado, and peppery arugula. The dish is complemented by a tangy soy-mustard dressing with ginger and lime, offering a balance of flavors and textures in just 15 minutes from start to finish.
Ingredients
Scale
For the Tuna and Seasoning
- 8 ounces Ahi Tuna steak (½-pound / 230 grams), thawed if frozen
- ½ tablespoon Dijon mustard
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- ½ teaspoon sea salt
For the Vegetables and Salad
- 2.6 ounces asparagus (0.16 pound / 75 grams)
- 1 avocado
- 5 ounces arugula (1 bag / 142 grams)
For the Dressing
- 2 tablespoons low-sodium soy sauce
- 1½ tablespoons Dijon mustard
- 1½ teaspoons sesame oil
- ¼ – ½ teaspoon grated fresh ginger
- ½ lime (juiced)
- 1 tablespoon honey
Optional
- Wasabi
Instructions
- Prepare the Tuna: Pat the ahi tuna dry with paper towels. Brush both sides with ½ tablespoon Dijon mustard, then sprinkle evenly with sea salt. Coat the tuna steak with a mixture of white and black sesame seeds, pressing gently to adhere.
- Sear the Tuna: Heat a skillet over medium-high heat. Once hot, add the tuna steak and sear for about 1-2 minutes on each side for rare to medium-rare doneness. Remove from heat and let rest briefly before slicing.
- Cook the Asparagus: While the tuna is resting, trim the woody ends from the asparagus. Lightly steam or sauté the asparagus until tender-crisp, about 3-4 minutes. Set aside.
- Prepare the Dressing: In a bowl, whisk together low-sodium soy sauce, 1½ tablespoons Dijon mustard, sesame oil, grated fresh ginger, lime juice, and honey until well combined.
- Assemble the Salad: Slice the avocado and arrange on a serving plate along with the arugula and cooked asparagus. Drizzle the dressing over the salad and toss lightly.
- Plate the Tuna: Slice the seared ahi tuna into thin strips and place on top of the salad. Add a small dollop of wasabi on the side if desired.
- Serve: Serve immediately to enjoy the contrast of warm seared tuna with fresh, crisp salad and vibrant dressing.
Notes
- Use low-sodium soy sauce to keep the dish’s salt content balanced.
- Adjust the searing time based on your preferred tuna doneness; ahi is best enjoyed rare to medium-rare.
- Wasabi adds a spicy kick but is optional depending on your taste.
- Fresh grated ginger enhances the dressing’s flavor but can be adjusted for spiciness.
- If asparagus is unavailable, substitute with green beans or snap peas for a similar crunch.
