Seared Ahi Tuna Salad

Boscos Squared Chef Timothy Barker offers up fresh relief from the summertime heat.




Seared Ahi Tuna Salad
 

4 pieces of tuna, 5 oz. each

California spring mixed greens

1/2 red bell pepper

3 oz. pickled ginger

1/2 oz. wasabi

Blackened Spice

2 T. Spanish paprika

1 T. cayenne pepper

1/2 T. white pepper

1 T. black pepper

1 T. kosher salt

1/2 T. onion powder

1/2 T. garlic powder

1/2 T. Thyme

Sesame Ginger Dressing

1 T. Dijon mustard

1 T. shallots

3 T. pickled ginger

2 T. cilantro

2 T. rice wine vinegar

1 T. lime juice

Salt pinch

Black pepper pinch

3/4 C. olive oil

2 T. sesame oil

Heat a large, nonstick skillet over medium-high heat for two minutes. Mix all spice ingredients together. Pat the spice mixture over the tuna loin to form a crust on all sides. Place the seasoned tuna onto the preheated skillet and sear on all sides, for a total of about four minutes. Remove the tuna loin from the heat and cool completely. Tuna should be nicely seared on the outside and rare on the inside.

In a food processor or blender, add all eight Sesame Ginger Dressing ingredients and purée until smooth — slowly mixing in olive oil and sesame oil. Drizzle the vinaigrette over the spring mix, tossing to coat. Fold in the ginger and julienne red pepper. Arrange salad on individual plates or a serving platter. Cut tuna into slices and fan out beside salad. Place wasabi on side.

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