Ahi Tuna Salad With Ginger Pear Dressing Recipes

Steps:

• 1. Cook the ginger in the oil in a small saucepan over med. low heat for 10 to 15 minutes. Do not burn. let oil cool. Strain out the ginger and discard.
• 2. Place the pear, miso, lime zest, vinegar and garlic in a blender and blend until smooth. Drizzle in the olive oil until emulsified. Taste and season with salt
• 3. Season the tuna with salt. Mix the black sesame seeds with the ginger powder. Roll the outside of the tuna steaks in the seed mixture
• 4. Add a little oil to a cast iron pan. Get pan hot and sear the tuna on both sides. Remove tuna to cutting board and slice
• 5. Arrange salad ingredients together on plate. Top with tuna and drizzle the dressing over top.

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Steps:

• Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
• Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
• Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.