Seared Asian Tuna Salad
Fresh, fast, and faulous! Easily prepared in about 45 minutes!
|1/2 cup Agrumato Orange Extra-Virgin Olive Oil|
|1/4 cup freshly squeezed lime juice|
|1/4 cup freshly squeezed orange juice|
|2 Tbsp soy sauce|
|2 Tbsp sesame oil|
|2 Tbsp fresh chives, minced|
|1 Tbsp fresh ginger, minced|
|Salt and freshly ground pepper|
|12 grape or cherry tomatoes, halved|
|2 carrots, peeled, cut diagonally into thin slices, and blanched|
|16 snow peas, blanched|
|(4) 6—8oz fresh tuna steaks, 3/4 to 1-inch thick|
|6 Tbsp sesame seeds, toasted|
|2 Tbsp canola oil|
|8 oz mixed baby lettuces|
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives, and ginger in small bowl to blend. Season to taste with salt and pepper.
Place tomatoes in small bowl and toss with 2 tablespoons of dressing. Place the blanched carrots and snow peas in a medium bowl and toss with 2 more tablespoons of dressing.
Season tuna with salt and pepper and coat with sesame seeds on all sides. Heat a sauté pan over high heat. Add oil and sear tuna until desired doneness.
Mound lettuce on 4 plates. Thinly slice fish and arrange on lettuces. Surround lettuce with tomatoes, carrots, and peas, dividing equally. Drizzle each salad with dressing and serve, passing remaining dressing separately.
Makes 4 servings