Black Sesame Crusted Seared Tuna with Arugula and Avocado Salad and Miso Vinaigrette
Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend.
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
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.