Crunchy Chopped Salad with Sesame Crusted Ahi Tuna
This healthy, easy salad combines crunchy chopped veggies with a homemade peanut-miso dressing and sesame crusted ahi tuna steaks.
Equipment
- cutting board
- sharp knife
- bowl
- pan
- tongs
Ingredients
- 3 large carrots chopped
- 3 stalks celery chopped
- 10 oz. red cabbage shredded
- 1 cup edamame shelled
- 1/2 cup green onion sliced
- 1 tbsp creamy peanut butter
- 1 tbsp white miso paste
- 1/4 cup avocado oil (or sub EVOO)
- 1 1/2 tbsp rice vinegar
- 2 ahi tuna steaks
- 2 tbsp black sesame seeds
- Salt & Pepper, to taste
Instructions
- Roughly chop carrots, celery, green onion & shredded red cabbage into even-sized pieces and mix together in a bowl with the edamame
- Make dressing by whisking together: peanut butter, white miso, rice vinegar & avocado oil
- Stir the peanut-miso dressing into the chopped salad until coated. Let soak for about 10 minutes while the tuna steaks are prepared
- Pat the tuna steaks dry with a paper towel and season both sides with salt & pepper
- Dip the ahi tuna steaks in a bowl or plate with the sesame seeds to coat the tuna on all sides
- Heat avocado oil on medium. Add the tuna steaks, searing the top and bottom for 1-2 minutes each, depending on how rare you like the tuna steaks.
- Using tongs, sear the sides just until a crust is formed, about 30 seconds per side
- Remove ahi tuna steaks and cut on the diagonal in 1/2 inch-thick slices
- Serve the ahi tuna steaks over the dressed crunchy chopped salad