Seared Tuna & Asian Arugula Salad

This relatively simply salad can be whipped together for a fresh and super healthy mid-week meal. The salad has a nice balance of tang from the dressing, spice from the arugula blend and crunch from the almonds and ramen.

Tuna cooking times will always vary depending on how much or little rareness you like inside. We like it pure, flamingo pink with just a slight char on the outside. So timing for us is 2 minutes preside in a medium-to-high (un-oiled) skillet.

The Dressing

Combine the following in a small jar with a tight lid for shaking well.

¼ C rice vinegar

1 T yuzu soy sauce (or regular soy)

1 lime, juiced

1 good inch of grated ginger

1 t Dijon mustard

1 T (or small handful) chopped cilantro

½ C olive oil

 

The Salad

Depending on portions, mix the following to your desire in a salad bowl

Arugula handfuls

Red Leaf lettuce, chopped

2 scallions, chopped

Handful of slivered almonds, toasted until slightly brown, reserve to top after dressing the salad

Uncooked Ramen crushed into small, crunchy clusters. Also reserve to top after dressing

The salad assembled

The Tuna

 Let the steaks come to room temp

Scatter sesame seeds on a plate

Lightly oil the fish and twist salt and pepper onto both sides

Press each side of the fish onto the scattered sesame seeds so they stick

Heat a dry pan (no oil or spray) over high heat until hot. About 5 minutes.

Drop the steaks into the pan and don’t touch for 1 1/2 minutes.

Flip, 1 1/2 more minutes and immediately remove to a plate.

Now drizzle you dressing over the salad, top with almonds and Ramen, and serve tuna on the side. Good and even better for you! 

The final plate with tuna seared to crusty goodness on the outside and rare and wonderful inside