This simple summery meal is not only healthy, it is totally delish. Feel free to use the marinade on chicken and the dressing on any salad. It is also great when making a rice salad!
Fish and Marinade:
1 1/2 lbs ahi tuna, sustainably caught
3 T fresh orange juice
1 T sesame oil
2 T white miso
1 T black sesame seeds
1 T white sesame seeds
1 T coarsely ground black pepper
1/2 T togarashi pepper (This can be found in the grocery. It is just a mix of different dried pepper, Japanese style.)
1 head Romaine washed and sliced
1 c purple cabbage sliced thin (I use a mandoline.)
1/2 of a yellow pepper, sliced thin
1 mango, sliced thin
1 cucumber, sliced lengthwise so you have pretty ribbons
1/2 c green onions, chopped
1/4 c oil
1/4 c water
1/4 c white miso
1 1/2 T rice vinegar
1 – 2 t honey or to taste
1 – 2 t minced onion
1/4 – 1/2 t wasabi or dry mustard
Whisk orange juice, sesame oil and miso together.
Place fish in a dish and marinate while getting rest of recipe together.
Make sure both sides are covered in marinade. Keep fish at room temperature.
Mix seeds and peppers together. You will cover both sides and edges of the tuna steaks with this when you are ready to grill.
Prepare salad ingredients so they are ready to be combined when needed.
Prepare dressing by whisking all ingredients together.
Preheat grill to high heat.
Oil the grill grate before placing fish on it so it won’t stick.
Dredge tuna on both sides in pepper mixture. Cook on high heat no more than two minutes per side. You may want only 1 1/2 minutes per side, however if you do not like rare tuna then cook a bit longer. Let rest a few minutes before slicing thinly on the diagonal, or you may end up with flakes of fish and not slices!
Toss salad and dressing together. You may not want to use all the dressing. Or serve dressing on the side.
Place slices of tuna on each portion. Enjoy!
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