Ingredients Jump to Instructions ↓

  1. 1 tablespoon grated ginger

  2. 2 green onion s, thinly sliced

  3. 2 tablespoons rice vinegar

  4. 1 tablespoon soy sauce

  5. 2 tablespoons fresh orange juice

  6. 1 teaspoon honey

  7. 1 pound,

  8. 1 inch thick sushi-grade ahi tuna steaks salt

  9. 2 tablespoons sesame seed s Mixed baby salad greens or arugula leaves

Instructions Jump to Ingredients ↑

  1. The vinaigrette: In a small bowl, whisk together the ginger, green onions, vinegar, soy sauce, orange juice, honey, sesame oil, and 2 tablespoons of the corn oil. Set aside. To segment the orange, cut a slice off the top and bottom, then stand the orange upright. Following the contour of the orange, slice downward to remove the peel and pith, then cut the sections free into a large bowl. (I double the amounts for the vinaigrette to have enough.) The tuna: Heat a stove-top grill pan or large nonstick frying pan over high heat until very hot. Meanwhile, rub the tuna on both sides with the 1 teaspoon corn oil. Sprinkle a pinch of salt on each side of the tuna. Spread the sesame seeds evenly on a plate. Lay the tuna on top of the sesame seeds and press firmly so that the seeds adhere, coating evenly. Turn the tuna and repeat on the other side. Add the remaining 2 tablespoons oil to the pan and then add the tuna. Sear, turning once, until crisp and golden brown on the both side, about 2 minutes on each side. The salad: Slice the tuna across the grain into pieces ½ inch thick. Place the baby greens in the bowl with the orange segments, drizzle with half the vinaigrette, and toss to coat evenly. Mound the salad on a platter or plates, top with the tuna, and drizzle with the remaining vinaigrette.


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