| Prep: 30 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 3g | 15g |
| sugars | fibre | protein | salt |
| 6g | 3g | 38g | 1.2g |
Every culinary journey tells a unique tale and this incredibly sumptuous Sesame Crusted Tuna with Mizuna Salad conveys a story of a palette traveling across the Pacific. A delightful fusion of eastern opulence and the wholesomeness of West Coast freshness, this vibrant salad is more than just a healthy meal, it’s an experience.
The very heart of this dish is the beautifully seared, sesame-crusted tuna. Both immensely popular in California and my ancestral state of Gujarat, the sesame seeds add a distinct nutty flavor and a delightful crunch that contrasts superbly with the velvet texture of the sushi-grade tuna steaks.
Fusion with a Punch of Nutrition
Alongside the star of the dish, the tuna, the mizuna salad plays a compelling supporting role. Mizuna, a nutrient powerhouse, teams up with the sweetness of red bell pepper and unique crispness of cucumbers, culminating in an enchanting gastronomical liaison. The halved cherry tomatoes and sliced red onion not only lend color but also a burst of vitamins and antioxidants, keeping in line with all the health benefits this dish promises.
It’s a salad that sings the tales of my Indian-American fusion experiments, mimicking the flavors of the colorful Indian mixed-veg salad, yet becoming its own with the sesame crusted tuna.
A Celebration of Taste
The flavors are amplified with the rich and minimally processed sesame oil, replicating the authentic taste from my Gujarati kitchen. The dressing, a tangy mélange of soy sauce, mirin, rice vinegar, honey, and fresh ginger, has been carefully designed to strike the perfect balance between sweet, sour, and umami. An optional hint of wasabi adds an invigoratingly spicy undernote, culminating in a celebration of tastes, just like my multicultural family.
The Sesame Crusted Tuna with Mizuna Salad can be a standalone meal, a great accompaniment to a Japanese Soba Noodle dish, or even a zesty opener before a sumptuous Slow-cooked Soy-basted Pork Shoulder.
The art of creating a recipe is parallel to crafting a story; it’s a narrative of flavors, aromas, textures, and most importantly, emotions. To me, every shared meal is a chapter from my life story; a tale of traditions, heritages intertwined with worldly experiences—a declaration of my love for food that transgresses boundaries.
What You’ll Need
- 6 (6-ounce) sushi-grade tuna steaks
- 1 cup sesame seeds
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 6 cups mizuna (or any mixed green salad leaves)
- 2 cups sliced red bell pepper
- 2 cups sliced cucumber
- 2 cups halved cherry tomatoes
- 1/2 cup sliced red onion
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon finely chopped fresh ginger
- 1 garlic clove, finely chopped
- 1 tablespoon wasabi paste (optional)
- 1 tablespoon lime juice
Method
Step One
Start by preparing the tuna steaks. Season each steak evenly with the sea salt and black pepper. Then, press the sesame seeds onto both sides of each tuna steak, making sure they stick well.
Step Two
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sesame-crusted tuna steaks and sear for about 1-2 minutes on each side or until the sesame seeds are golden brown and the tuna is cooked to your preferred doneness. Remove from heat and let the tuna rest.
Step Three
While the tuna is resting, begin to prepare the salad. In a large bowl, combine the mizuna or mixed green salad leaves, sliced red bell pepper, sliced cucumber, halved cherry tomatoes, and sliced red onion. Mix well to combine.
Step Four
Next, prepare the dressing for the salad. In a small bowl, whisk together the sesame oil, soy sauce, mirin, rice vinegar, honey, chopped fresh ginger, chopped garlic, wasabi paste (if using), and lime juice until well combined.
Step Five
Drizzle the dressing over the prepared salad and toss gently to ensure that all the ingredients are well coated. Divide the salad among six plates.
Step Six
Slice the rested tuna steaks and place them on top of the salad. Drizzle with a little more dressing, if desired. Enjoy your Sesame Crusted Tuna with Mizuna Salad while fresh.
