Seared Sesame Tuna with Ginger-Soy Vinaigrette and Sautéed Spinach

Seared Sesame Tuna with Ginger-Soy Vinaigrette and Sautéed Spinach

Seared Sesame Tuna with Ginger-Soy Vinaigrette and Sautéed Spinach

Serves 4
Dietary Dairy Free, Nut Free
Meal type Entrée

Ingredients

Vinaigrette

  • ½ cup rice vinegar
  • ½ cup chicken broth
  • 4 Tablespoons dry sherry
  • 2 Tablespoons fresh ginger (finely minced)
  • 2 Tablespoons soy sauce
  • 2 Tablespoons sugar
  • 1 teaspoon fresh garlic (finely minced)
  • lemon juice (from one whole lemon)
  • 2 scallions (biased sliced)
  • 4 Tablespoons toasted sesame oil

Tuna

  • 4 6-ounce tuna steaks (fresh ahi or yellow fin)
  • 2 Tablespoons white sesame seeds
  • 2 Tablespoons black sesame seeds
  • 4 Tablespoons vegetable oil

Spinach

  • 16 Ounces spinach
  • 2 Tablespoons olive oil
  • 2 Cloves garlic (minced)
  • salt (to taste)
  • pepper (to taste)

Note

Photograph courtesy of Rainer Heckmann.

Directions

Vinaigrette
Step 1
Simmer first 8 vinaigrette ingredients until reduced to ½ - ¾ cup, approximately 30 minutes.
Step 2
Set aside and warm up before serving.
Step 3
Add scallions and sesame oil immediately before serving.
Tuna
Step 4
Combine seeds on plate.
Step 5
Coat one side of tuna only.
Step 6
Heat oil over medium-high heat.
Step 7
Sear, seed side down, for 2 minutes.
Step 8
Turn tuna over, salt and pepper the other side and cook on that side for 1 minute.
Step 9
Remove tuna from skillet and tent with foil to keep warm.
Spinach
Step 10
Wipe out skillet used for searing tuna to use for spinach.
Step 11
Heat oil over medium-high heat.
Step 12
Sauté garlic for 1 minute; add spinach, wilt 2-3 minutes.
Step 13
Season with salt and pepper to taste.
Step 14
Divide spinach between plates.
Step 15
Put tuna on top of greens, drizzle with vinaigrette.