Sesame Ahi Tuna Salad With Hoisin Vinaigrette Recipes

SESAME HOISIN TUNA SALAD

Steps:

• Preheat oven to 375.
• Make the tuna marinade by placing all ingredients in a quart-size plastic bag. Add tuna to marinade and refrigerate 30 minutes. Do not marinate any longer or the tuna will turn to mush!
• While the tuna marinates, make the frico chips, prepare all your salad ingredients by washing greens, cutting veggies, and make the vinaigrette last.
• For the frico chips - line a baking sheet with parchment paper or a silpat baking mat. Mix the parmesan and sesame seeds together and drop by tablespoon-fulls onto the baking sheet. You should have 6 small piles of the cheese/seed mixture. Bake at 375 for 7 minutes or until golden. Cool completely before carefully removing them with a small spatula. Set aside on a plate until ready to garnish the salad.
• To make the salad dressing - combine all ingredients in a small tupperware with a lid and shake vigorously. Set aside until ready to dress the salad plates.
• To sear the tuna - heat a skillet on medium high heat. While it heats, remove the tuna from marinade and pat dry. Discard marinade. MIx the coarse salt, pepper, and sesame seeds on a plate and coat both sides of each tuna steak in this mixture. Sear for 2 minutes on each side for medium-rare tuna and transfer to a plate. Cool 5 minutes before slicing into 1/2'' thick strips.
• Assemble the salad - Divide lettuce among 2 plates. Arrange 4 tomato wedges and 4 grapefruit segments around the lettuce on each plate. Add the avocado on top of lettuce, then top with sliced tuna. Drizzle each salad with 2-3 Tablespoons of vinaigrette, then wedge the frico chips between the tuna slices for a garnish. Serve immediately and enjoy your masterpiece!

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Steps:

• Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
• For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
• In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
• Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
• Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
• Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.