We have this neighbor who is constantly working in his garage on his boat, his porche, his huge monster truck, or any other big toys and gadgets he owns. We have guesses as to his age, but he is probably at least 5 years older than we think, because he is in great shape. David and I both hate him because we want to have our own muscle-toned and tanned bodies. I don’t think Rusty has a job since he is always home, and he doesn’t look old enough to be retirement age, so whatever his situation, he is one lucky man. He is also the kindest neighbor I have ever had. He never fails to inform us if we’ve left our garage open, constantly has a big smile on his face, and I’m pretty sure he took out my trash earlier today. I’ve never been one to make friends with strangers, but David will talk to anybody. He and Rusty struck up a conversation one day and became fast friends. Small talks with Rusty are becoming a daily occurrence. I probably shouldn’t have been surprised, but I was, and I was very grateful, when Rusty stopped me out the door one day and offered me 5 pounds of yellowfin and bluefin tuna he had just caught that morning! Do you know how much this would have cost at the market? Wild caught, sushi grade, yellowfin tuna!
Of course I couldn’t turn down such an offer. I decided to prepare the tuna in a simple fashion by just searing it to get a good crust. I wanted to give it a little something extra, so I coated it in black and white sesame seeds before searing. The white sesame seeds are coating the bluefin tuna and the black sesame seeds the yellowfin. You could also mix the black and white seeds together to create an even more enticing crust. Seared ahi tuna is beautiful on it’s own, but serve with this lightly dressed confetti salad for a really beautiful lunch or dinner. This dinner was so light and summery, and also perfectly satisfying.
Check out the step-by-step instructions on Steller!
5 minCook Time
5 minTotal Time
- Seared Ahi Tuna
- 2 (6-8 ounce) sushi grade ahi steaks, about 1 inch thick
- generous pinch of kosher salt
- 1/2 cup sesame seeds
- safflower or other neutral oil
- 10-12 ounces (about 4 cups) mixed salad greens
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 small cucumber, diced
- 1 tablespoon soy sauce or coconut aminos
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- Liberally season the tuna steaks with kosher salt on all sides.
- Place the sesame seeds in a shallow dish and press each side of the tuna steaks into the seeds to coat.
- Heat a skillet over medium-high heat and add enough oil to thinly coat the pan.
- Place the tuna in the hot oil and sear on each side for about 30 seconds. Longer if you want your tuna more cooked through.
- Remove to a plate, slice, and serve immediately or chilled with confetti salad (recipe below).
- In a salad bowl, mix together the greens, red bell pepper, cucumber, and carrots.
- In a small bowl, whisk together the remaining ingredients.
- Pour the dressing over the salad and toss to combine well.