We may be in the middle of the cold season, but that doesn’t mean you can’t enjoy fresh crisp greens with your meals. Mixed greens actually grow better in the cold weather and have a milder taste – some even like growing in the snow! Topped with an encrusted seared tuna and a homemade dressing you’ll have a fast and delicious meal in no time.
Ingredients:
Asian Dressing:
- 2 Tbsp sesame oil
- 1/4 cup grapeseed oil
- 2 Tbsp Gluten Free Soy Sauce
- 3 Tbsp Rice Wine Vinegar
- 1 Tbsp fresh Lime Juice
- 1 1/2 Tbsp Dijon mustard
- 1 medium Shallot, finely minced
- 1 Tbsp fresh Ginger, very finely minced
- salt and pepper, to taste
Seared Tuna:
- 2 8-oz. 2” thick tuna steaks, cut into 2” cubes
- 2 Tbsp Black Sesame Seeds
- 2 Tbsp White Sesame Seeds
- 2 Tbsp Ground Ginger
- 3 Tbsp Olive Oil
- salt and pepper to taste
Serve with:
- Gluten Free Soy Sauce
- wasabi paste (optional)
- 4 cups mixed salad greens
Directions:
In a small bowl whisk together your dressing ingredients. Taste with more lime to give it a brighter taste if you want, salt and pepper to taste. Set aside.- Add your sesame seeds and ginger in a large bowl and add in your tuna. Toss your tuna to coat with the sesame seeds, press to make sure they are stick to the tuna.
- In a medium skillet heat olive oil over high heat. Once hot, sear your tuna approximately 30 seconds per side. Remove from heat and salt and pepper to taste.
- Serve your Tuna over your mixed greens and drizzle with the dressing you made.
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