Seared Tuna Salad with Mango Vinaigrette

 

Seared tuna is a great gateway between the cooked and the raw.  Often when someone is reluctant to dive headfirst into the rawness of sushi, starting them with seared fish can be a compromise - just cooked enough to get them past the weirdness of raw flesh, and close enough to a rare steak to give them a solid reference point.

It also makes me feel slightly better when I feel like high-quality fish is crossing over from the "totally good to eat raw" phase to the "probably should be cooked" one.  I'll admit it's not scientific, especially since the center still remains quite raw, but it's usually the way I handle sashimi-grade fish that's been defrosted for more than a day, since eating it fully cooked would just be a shame.

I took this salad in more of a tropical direction with the mango vinaigrette, but it's also delicious topped with a soy or ginger-based dressing.  You don't have to be as strictly Asian when selecting ingredients, as at least in my world, seared tuna salad is more a stable of American-style fusion places than true traditional Japanese cuisine.  As a result, red radishes and avocado fit in perfectly alongside green onions and edamame for a light and tangy summer meal.

Seared Tuna Salad with Mango Vinaigrette
6 oz fresh ahi or sashmi-grade tuna
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 cup lettuce, shredded
1/2 avocado, sliced
1 red radish, sliced thin
1/2 carrot, cut into matchsticks
1/4 cup edamame, shelled
1 green onion, chopped
1/2 cucumber, sliced into half-circles
1/4 cup cilantro, chopped
1 tsp vegetable oil

1/2 cup ripe mango, diced
1/2 lime
1 tbsp sesame oil
1 tbsp rice vinegar
1/4 tsp salt

Add mango to blender along with juice of 1/2 lime, sesame oil, rice vinegar, and salt.  Blend until smooth and set aside.

Mix together white and black sesame seeds with a pinch of salt in a shallow dish.  Roll tuna steak around in seed mixture until thoroughly coated, pressing seeds into side if necessary.

Heat a skillet over a high flame and add vegetable oil.  Add tuna to pan and allow to sear for 1-2 minutes.  Turn and sear for 1-2 minutes on all sides.  Tuna should be opaque and slightly browned on all sides, but mostly raw within. Remove from pan and let rest before slicing.

Arrange lettuce, cucumbers, carrots, radish, edamame, and green onion in bowl or on a plate.  Slice seared tuna into thin slices and add to top of salad.  Drizzle with dressing (re-blend first if necessary).  Serve immediately.