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Black Sesame Crusted Seared Tuna with Arugula and Avocado Salad and Miso Vinaigrette

Black Sesame Crusted Seared Tuna with Arugula and Avocado Salad and Miso Vinaigrette

Serves 4

Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend.

Ingredients:

2 tablespoons (30ml) red miso paste

2 tablespoons (30ml) rice vinegar

1 tablespoon (15ml) honey

1 tablespoon (15ml) Asian (or toasted) sesame oil

1 tablespoon (15ml) thinly sliced scallions

1 teaspoon (5ml) minced fresh ginger

¼ teaspoon (1.25ml) salt

¼ teaspoon (1.25ml) freshly ground black pepper

1 Ahi tuna fillet (about 1-pound/455g), 1-inch (2.5 cm) thick

¼ cup (35g) black sesame seeds

1 teaspoon (5ml) salt

1 teaspoon (5ml) freshly ground black pepper

2 tablespoons (30ml) canola oil (or other oil suitable for frying)

2 avocados, halved, pitted, and peeled

4-6 handfuls /arugula leaves

Directions:

To make the miso vinaigrette, whisk the miso, vinegar, honey, sesame oil, scallions, ginger, with the ¼ teaspoon (1.25ml) salt, and ¼ teaspoon (1.25ml) black pepper in a small bowl. Set aside.

In another small bowl, combine the sesame seeds with the 1 teaspoon (5ml) salt and 1 teaspoon (5ml) pepper.

Coat both sides of the tuna with the sesame seed mixture, pressing gently to adhere.

Heat the canola oil in a medium, heavy-bottomed skillet over high heat until it is very hot, but not smoking.

Sear the tuna for 1 minute on each side for rare, 2 minutes on each side for medium rare.

Transfer the tuna to a cutting board and let it rest for at least 5 minutes.

Slice the tuna across the grain into ½ inch (1.25 cm) strips.

Slice each avocado half lengthwise into 5 equal wedges.

In a large bowl, toss the arugula with desired amount of miso vinaigrette and divide among 4 plates.

Arrange the avocado and tuna slices on top, and then serve.

 

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