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How to Cook Delicious Sesame Crusted Seared Ahi Tuna Salad

Without fail cooking ultimate Sesame Crusted Seared Ahi Tuna Salad easy, bouncy, practical.

Sesame Crusted Seared Ahi Tuna Salad
Sesame Crusted Seared Ahi Tuna Salad

Good Evening every body, at this time you get present recipe Sesame Crusted Seared Ahi Tuna Salad with 17 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 7 stages of easy cooking Sesame Crusted Seared Ahi Tuna Salad.

Ingredients all Sesame Crusted Seared Ahi Tuna Salad

  1. Needed : salad.

  2. Needed 4 cup : black and white sesame seeds.

  3. Prepare 4 : each ahi tuna steaks.

  4. Prepare 1/2 head : nappa cabbage.

  5. Needed 2 bags : Cole slaw mix.

  6. Prepare 3/4 cup : shredded carrots.

  7. Prepare 2 : each avocados.

  8. Needed 1 : each English cucumber.

  9. Prepare : ponzu dressing.

  10. Prepare 3 tbsp : ginger grated.

  11. Needed 2 cup : Light soy Sauce.

  12. Needed 4 tbsp : sugar.

  13. Prepare 2 tbsp : kosher salt.

  14. Needed 3 tbsp : Siracha hot sauce.

  15. Needed 1/2 cup : mirin.

  16. Prepare 1/3 cup : lemon juice.

  17. Prepare 1 1/2 cup : sesame oil.

If all ingredients Sesame Crusted Seared Ahi Tuna Salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Sesame Crusted Seared Ahi Tuna Salad

  1. Make the dressing first just mix all the ingredients together and then add the oil slowly while whisking to combine let sit to marinate 15 min at least.

  2. Now coat the tuna steaks with the sesame seeds set back into the fridge to let sit while you put the salad part together.

  3. Julienne the nappa cabbage and mix it with the bags of Cole slaw mix cut cucumber into thin slices at a bias and slice the avocados nice and thin.

  4. Now sear off the tuna to med rare like 3 minutes a side in a fry pan with a little bit of oil.

  5. If dressing separated just whisk it and it will come back together then toss the dressing with the cabbage to your preference.

  6. Put a nice mound of the salad in the middle of the plate slice the tuna and place around then the cucumbers top with avocado and carrots..

  7. Save the left over dressing in a container it holds for just about 2 weeks or longer in fridge.

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