Seared Tuna Salad Recipe

Prep greens and veg

Rinse and dry baby spinach and mixed greens thoroughly; spin or pat dry. Slice cucumber into thin half-moons (about 1/4" thick). Trim and thinly slice green onions on a bias. Place spinach and mixed greens in a large shallow bowl or platter; toss gently with 1/8 tsp sea salt and 1/8 tsp black pepper to season lightly.

Add peanuts

Roughly chop roasted unsalted peanuts and sprinkle evenly over the greens just before serving to maintain crunch.

Heat a medium nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tsp olive oil and swirl. Add the cherry tomatoes in a single layer and let them sit, undisturbed, for 1–2 minutes until the bottoms blister and char slightly. Toss or shake the pan to blister other sides for another 1 minute. Season with 1/8 tsp fine sea salt and remove from heat. Set aside to cool slightly; reserve pan for searing tuna.

In a small bowl or jar combine 1 tsp grated fresh ginger, 1/2 tsp wasabi paste, 2 tbsp rice vinegar, 1 tsp low-sodium soy sauce or tamari, 1 tsp sesame oil, 1 tsp honey, and 1 tbsp fresh lime juice. Whisk while slowly streaming in 2 tbsp neutral oil until emulsified. Taste and adjust: add up to 1 tsp water to thin if too sharp. Refrigerate until plating. This yields a bright, slightly spicy ginger-wasabi dressing.

In a small bowl or jar combine 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tbsp minced shallot, 1/2 tsp Dijon, and 1/2 tsp honey. Whisk to dissolve the mustard and honey, then slowly whisk in 3 tbsp extra-virgin olive oil to form a vinaigrette. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as desired.

Season and crust tuna

Pat the 12 oz tuna steaks dry with paper towels. Lightly season all sides with 1/4 tsp kosher salt and 1/8 tsp black pepper. On a plate combine 2 tbsp white sesame seeds and 2 tbsp black sesame seeds. Press both flat faces and the top and bottom edges of each tuna steak into the sesame seed mix so they form an even crust (leave the interior uncovered).

Sear tuna

Heat the same skillet used for tomatoes (wipe if needed) over medium-high until just smoking. Add 1 tbsp neutral oil and swirl to coat. Add tuna steaks and sear for 30–45 seconds per side for rare center (about 1/8"–1/4" into the edge cooked), pressing gently so seeds contact the pan. If tuna is 1" thick and you prefer medium-rare, sear 45–60 seconds per side. Use tongs to sear the edges briefly for 10–15 seconds to toast seeds. Remove tuna to a cutting board and let rest 2 minutes before slicing thinly across the grain into 1/4" slices.

Toss the prepared greens, cucumber slices, and sliced green onion with about half of the citrus vinaigrette (reserve remaining vinaigrette to serve). Arrange the dressed salad on individual plates or a large platter. Scatter blistered tomatoes over the greens. Fan the sesame-crusted tuna slices over the salad.

Drizzle 1–2 tablespoons of the ginger-wasabi dressing in a light zigzag over the tuna and salad (adjust to taste). Sprinkle the chopped roasted peanuts over the top for crunch. Finish with a few turns of fresh black pepper and, if desired, a small wedge of lime or lemon on the side.

Serve immediately while tuna is still slightly warm and tomatoes are blistered. Pass remaining citrus vinaigrette and ginger-wasabi dressing at the table.