Hi Guys! We’re reluctantly happily continuing our healthy eating/living with another light and refreshing recipe! We have a seared ahi tuna dish that sits over a bed of mixed greens with lightly sauteed beech mushrooms and a ginger-miso dressing. I love seared ahi and wanted to try something a little different by mixing sesame seeds with almond meal. I loved the flavor the almonds added to the tuna, but I missed some of the crunch from the usual fully sesame seed coated steaks, so I switched the almond meal out for the medium ground almonds to get some of that crunchy texture back. The beech mushrooms add a nice hearty and earthiness to the overall dish. If you’re not a fan on beech mushrooms or can’t find them, feel free to use whatever mushrooms meet your fancy. This is such a fantastic dish because it can be thrown together in 10 or 15 minutes, and it’s really filling. Great when you’re short on time. Enjoy! xx, Jenny
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Black Sesame & Almond Crusted Ahi Tuna
- 1 ½ tablespoons rice vinegar
- 1 ½ teaspoons white miso paste
- 1 teaspoon granulated sugar
- 1 teaspoon (low sodium) soy sauce
- 1 teaspoon fresh grated ginger
- 1 garlic clove, minced
- 3 tablespoons salad oil
- ½ cup black sesame seeds
- ½ cup ground almonds (medium grind)
- 1 (8 ounce) ahi tuna steak
- 2 tablespoons sesame oil, divided
- 2 tablespoons vegetable oil, divided
- ½ cup brown beech mushrooms
- 2 cups mixed greens, loosely packed
- salt and pepper to taste
- green onions, thinly sliced
- Place all dressing ingredients, except salad oil, into a small mixing bowl and whisk together. While whisking add oil in a slow and steady drizzle. Set aside.
- In a shallow dish combine the sesame seeds and ground almonds and mix together.
- Season tuna with salt and pepper and dredge in sesame mixture until fully coated.
- Place a medium skillet over medium-high heat and add half of each oil. Sear tuna for 1 to 2 minutes on each side (for all sides), and transfer onto a cutting board. Set aside.
- Add remaining oil to pan and sauté mushrooms for 2 to 3 minutes. Season with salt and pepper.
- Transfer mushrooms to a medium mixing bowl and toss together with mixed greens and dressing.
- To assemble: Slice tuna into ¼ inch slices. Divide mushrooms and greens mixture between two salad plates, top with sliced tuna and finish with green onions. Serve immediately.