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Sesame Crusted Ahi Salad with Cilantro Ginger Lime Dressing

Sesame Crusted Ahi Salad with Cilantro Ginger Lime Dressing Recipe

This Sesame Crusted Ahi Salad with Cilantro Ginger Lime Dressing makes a nice tasty appetizer or dinner salad! Check it out! This recipe can be made as 4 smaller salad or appetizer course servings, or 2 large dinner course servings.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Course Appetizers, Dinner, Salads
Cuisine Asian-Inspired
Servings 4 servings
Calories 456 kcal

Ingredients
  

For the Dressing

  • ¼ cup packed cilantro leaves
  • 2 tablespoon minced ginger puree
  • 3 tablespoon lime juice
  • 3 tablespoon rice wine vinegar
  • ½ teaspoon dry mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 7 tablespoon neutral oil (such as grapeseed, avocado, canola, or vegetable)
  • 1 tablespoon toasted sesame oil

For the Sesame Crusted Ahi

  • 1 Saku Block of Ahi Tuna (about 12-14 oz)
  • 1 tablespoon soy sauce
  • 2 teaspoon + 1 tablespoon vegetable oil, divided
  • 1 teaspoon kosher salt
  • 3 tablespoon toasted sesame seeds

For the Salad

  • 4 cups greens of your choice
  • ¼ cup bell pepper strips
  • ¼ cup daikon (or jicama) matchsticks
  • ¼ cup thinly sliced matchstick carrots
  • ¼ cup cilantro leaves
  • ½ small cucumber, sliced thin

Garnish

  • Fresh cilantro leaves
  • Sliced green onions

Instructions
 

Prepare the Dressing

  • Add everything except the oils to a blender and thoroughly blend. Then, add the oils slowly while blending until you have an emulsification. Set aside.

Prepare the Ahi Tuna

  • Dry the tuna with a paper towel and place it on a plate. Coat with the soy sauce on both sides and let the fish rest in the refrigerator for 10 to 15 minutes. Remove from the refrigerator and pat the excess soy sauce off the fish. Brush the fish with 2 teaspoon oil and sprinkle with salt. On a dry surface, press the toasted sesame seeds into both sides of the fish.
  • Heat a cast iron or heavy skillet on medium high heat. Add the remaining 2 tablespoon of oil until the oil just starts to smoke. Cook the fish for 60 seconds per side, being careful when you flip the fish to not remove the sesame seed coating. Remove the fish to a cutting board, and with a sharp knife, slice the tuna into about ¼” slices. Serve over the dressed salad with extra dressing on the side.

Nutrition

Calories: 456kcalCarbohydrates: 6gProtein: 22gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 22gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 32mgSodium: 1484mgPotassium: 440mgFiber: 2gSugar: 2gVitamin A: 4097IUVitamin C: 28mgCalcium: 86mgIron: 2mg
Keyword cilantro, ginger, lime, salad dressing, seafood
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