Piquant, sesame crusted ahi tuna served over a bed of crisp zucchini noodles loaded with fresh veggies, bright herbs, and finished with a smooth Asian flavored dressing. Ready, from prep to finish, in 20 minutes or less, this salad is perfect for lunch, dinner or entertaining!
Optional Add-Ins and Garnishes: Micro Greens, Shredded Red Cabbage, Sliced Cucumber, Sliced Avocado, Spring Lettuce Mix, Sliced Mango
Make the Dressing: In a small bowl whisk together all the ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
For the Tuna: Season the tuna steak on all sides with chili powder, coriander, ginger, salt and pepper. Place the sesame seeds on a plate and add the tuna, gently pressing to adhere the seeds and turning to fully coat.
Heat a good drizzle both olive and sesame oil in a medium sauté pan over medium-high heat. Add the tuna and sear, about 30 seconds – 1 minute on each side depending on how cooked through you would like it. (The white sesame seeds should be slightly golden, but the inside of the tuna should be rare.) Transfer the tuna to a clean cutting board and let rest for a minute. Cut the tuna into ¼’’ thick slices.
Optional: Return the sauté pan to the stove. Add the zucchini noodles and season liberally with salt and pepper. Cook for 3 minutes, or until warmed and al dente. Remove to bowl.
To serve: Add zucchini noodles, carrot, onion, greens, cilantro, scallions and Thai chile to a bowl. Drizzle with half of the dressing and toss to combine. Arrange salad on plates and top with sliced tuna. Sprinkle with peanuts and serve with remaining dressing on the side. Enjoy!
1. When consuming raw (or quickly seared) fish, it is VERY important to purchase your fish from a trusted, reputable source. Make sure you are buying fish that is safe for raw consumption and has been handled/stored properly.2. If you like your tuna quickly seared and rare, I recommend cooking the tuna for about 1 minute per side. If you like your tuna medium-rare, bump the cooking time up to about 2 – 2 ½ minutes per side.3. I used a mixture of both black and white sesame seeds to encrust my tuna. You can use just black or white, or a mixture of both.4. The dressing can be made up to 3 days in advance, and stored in a tight sealed container or jar in the refrigerator. Make sure you vigorously shake or whisk the dressing before serving.5. If you aren’t a fan of raw zucchini noodles, you can quickly sauté them as indicated in step 4 of the recipe. Make sure you cook the "noodles" until JUST cooked through and al dente. Also, do NOT season the zucchini noodles in advance of cooking or they will get watery!