Seared Tuna Salad with Sesame Vinaigrette

Prep Time: 13 min

Inactive Time: 5 min

Cook Time: 2 min

Total Time: 20 min

Servings: 4

RECIPE INGREDIENTS

  • Tuna Salad:
  • 1 1/4 lb ahi tuna steaks (sushi grade), about 1-inch thick
  • 3 tbsp Filippo Berio Olive Oil, divided
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 8 cups chopped romaine lettuce
  • 1 cup cucumber, chopped
  • 1 cup chopped red pepper (about 1 red pepper)
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 1/4 cup kimchee, chopped
  • 1 tbsp toasted sesame seeds
  • Spicy Sesame Vinaigrette:
  • 2 tbsp Filippo Berio Olive Oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp tahini paste
  • 1 tbsp soy sauce
  • 1 tbsp minced fresh gingerroot
  • 2 tsp brown sugar
  • 1 clove garlic, minced
  • 1 tsp sriracha hot sauce

RECIPE DIRECTIONS

    Spicy Sesame Vinaigrette: Whisk together olive oil, vinegar, tahini and soy sauce until blended. Stir in ginger, sugar, garlic and sriracha. Set aside.

     

    Tuna Salad:

    • Coat tuna with 1 tbsp olive oil; sprinkle with salt and pepper. Heat remaining olive oil in large heavy-bottomed skillet set over high heat until shimmering; cook tuna for 30 to 60 seconds per side or until seared on the outside but rare on the inside. Let tuna rest for 5 minutes before slicing across the grain.
    • In large bowl, combine lettuce, cucumber, red pepper, celery and green onions; toss with vinaigrette. Divide salad among 4 plates; top with kimchee and sliced tuna. Garnish with sesame seeds.