Sesame Seared Ahi Tuna Watermelon & Feta Salad Recipe

Chill a large serving bowl in the fridge for 10 minutes if desired. Cut the watermelon into 3/4-inch cubes (about 2 cups). Trim and thinly slice the English cucumber into half-moons; pat dry to avoid watering down the salad.

In the chilled bowl, combine arcadian mix and arugula. Add the cubed watermelon and cucumber slices. Sprinkle the crumbled feta and chopped mint over the top. Keep chilled while you prepare the tuna and dressing.

Just before serving, toss the salad lightly with the vinaigrette (reserve a small amount for drizzling over tuna) and finish with a sprinkle of toasted sesame seeds.

Pat the ahi tuna steaks dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

On a plate, mix the white and black sesame seeds. Press each tuna steak into the seeds so the exterior is well-coated on top and bottom, creating an even crust.

Heat a heavy skillet (cast-iron preferred) over high heat until shimmering. Add 1 tablespoon neutral oil and swirl to coat. When the oil is just smoking, add the tuna steaks.

Sear tuna 30–45 seconds per side for rare (center cool and red), 60–75 seconds per side for medium-rare. Total cook time will be about 1–2 minutes depending on thickness. Do not move the steaks while searing to ensure a good crust.

Remove the tuna from the pan and transfer to a cutting board. Let rest 1–2 minutes, then thinly slice across the grain into 1/4-inch slices.

Reserve any resting juices and drizzle a little of the reserved vinaigrette over the sliced tuna just before plating.

In a small bowl or jar, combine 3 tbsp lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp toasted sesame oil, 1 tsp honey (or agave), 1/2 tsp Dijon mustard, 1 tsp rice vinegar, 1/2 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Whisk vigorously until the dressing is emulsified and slightly thickened, or put the lid on the jar and shake vigorously. Taste and adjust seasoning — add more honey for sweetness, more lemon for brightness, or a pinch more salt if needed.

Set aside about 2 tablespoons of the dressing to drizzle over the sliced tuna at plating; use approximately 3–4 tablespoons to lightly dress the salad depending on preference.