Black Sesame & Almond Crusted Ahi Tuna
Servings: 2
Calories: 1001kcal
Ingredients
ginger-miso dressing
- 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
garnish
- green onions, thinly sliced
Instructions
- 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.
Nutrition
Calories: 1001kcal | Carbohydrates: 21g | Protein: 41g | Fat: 87g | Saturated Fat: 20g | Cholesterol: 43mg | Sodium: 312mg | Potassium: 606mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2930IU | Vitamin C: 10mg | Calcium: 439mg | Iron: 8mg