This is a delicious seared ahi salad with a perfect ginger honey dressing
Ingredients for Pepper Encrusted Seared Tuna
- 16 oz Ahi Tuna Steak
- 3 Tbsp Fresh crushed black pepper
- 1 Tbsp Cayenne pepper
- 2 Tbsp Paprika
- 1 Tbsp Kosher salt
- Peanut Oil
- Toasted black and white sesame seeds
Ingredients for the Salad Base
- 1/2 Cup Cucumber noodles
- 1/2 Cup Carrot noodles
- 1/2 Bell pepper strips
- 1/2 Avocado thinly sliced
- 1/2 Cup Wonton strips
- Mixed Greens
Ingredients for the Ginger Honey Soy dressing
- 3 Tbsp Low sodium soy sauce
- 2 Tbsp Honey
- 2 Tbsp Rice vinegar
- 2 Tsp finely minced fresh ginger
- 1/4 Cup sesame oil
- salt and pepper to taste
To prepare the salad base
- I prefer to have the ingredients sectioned off for cleaner presentation, but you can have it tossed as well.
- fill a bowl with mixed spring greens
- Wash and peel the outside of your carrot and cucumber with a regular peeler
- Using a julienne vegetable peeler, peel your carrots into noodles and place on a lane over the bed of greens
- Using the same tool, peel your cucumber into noodles and place on a lane over the bed of greens along side the carrots
- Wash bell pepper and cut into thin slices, place on a lane over the bed of greens along side the cucumbers
- Peel and cut avocado into thin slices and place along side the bell peppers
- Sprinkle wontons along side avocado
To prepare Ginger Soy Honey dressing
- Combine all ingredients into a mason jar and seal it tight
- Shake vigorously and place in refrigerator for an hour before use
- Shake before applying to salad
To prepare Tuna Steak
- Combine black pepper, cayenne, paprika, and salt
- Mix thoroughly
- Place spices on a plate
- Pat tuna steak dry using paper towels
- Coat tuna with spices by lightly placing steaks into spice mixture
- Flip and coat all sides
- Heat peanut oil in a skillet over medium-high heat
- Once the oil can sizzle a drop of water, place spice coated tune in skillet and sear For 30 seconds top and bottom
- For the edges, you can hold each edge in the oil for 15-30 seconds, rotating as needed
- Place on cutting board and allow to rest for a minute or two
- Slice tuna steak into 1/4 thick slices and fan out over salad base
- drizzle with dressing and sprinkle with some toasted black and white sesame seeds