It takes about 15 minutes to prepare and serves perfectly seared ahi tuna with a sesame seed crust and a crunchy, colorful sesame kale salad. This recipe for a tasty and nutritious seared tuna and kale salad is really simple to prepare.
Here’s a quick and easy recipe for a Seared Ahi Tuna Kale Salad that combines the richness of seared ahi tuna, the freshness of kale, and a tasty dressing:
Ingredients:
Here is the list of ingredients required for making Seared Ahi Kale Salad:
For the salad:
- Two steaks of ahi tuna (about 6 ounces each)
- One bunch of curly or Tuscan kale, with the stems cut off and the leaves diced
- Half a cup of finely sliced cucumber
- Half a cup of cherry tomatoes
- 1/4 cup of thinly sliced red onion
- A quarter cup of sliced avocado
- One tablespoon of sesame seeds( optional, for garnish)
- One teaspoon of olive oil (to sear the tuna)
For the dressing:
- Three teaspoons of olive oil
- One tablespoon of rice vinegar
- One spoonful of honey, (for sweetness – (optional))
- Two tablespoons of tamari or soy sauce
- One teaspoon of Dijon mustard
- One minced garlic clove
- 1 teaspoon sesame oil (optional for flavor)
- To taste, add salt and pepper.
- Flakes of red pepper (optional; adds a spicy kick)
Instructions:
- Using a paper towel, pat dry the ahi tuna steaks. Add salt, pepper, and any other spices (such as chili flakes or sesame seeds) to both sides.
- In a nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. After it’s hot, add the tuna steaks and sear them for one to two minutes on each side.
- Slice the tuna into thin cubes or strips after taking it out of the pan and then let it rest for a few minutes.
- Prepare the kale while the tuna cooks. Chop the leaves, remove the tough stems, and give them a good rinsing. To soften the leaves, massage the kale for two to three minutes with a little olive oil and a pinch of salt.
- Add the avocado, red onion, carrots, cucumber, and cherry tomatoes to the kale.
- Mix the olive oil, soy sauce, rice vinegar, honey (optional), garlic, sesame oil, and Dijon mustard in a small bowl. If desired, add more salt, pepper, and red pepper flakes to taste and adjust the seasoning.
- After the kale and vegetables are ready, pour the dressing over them and gently toss to mix.
- Place the cubed or sliced seared ahi tuna on top of the salad, and for texture, scatter sesame seeds on top.
- Sprinkle some additional toasted sesame seeds on top and a few cilantro leaves for garnish.
- Serve right away as a side dish or as a light supper. Savor the tasty and fresh Seared Ahi Tuna Kale Salad!
Helpful tips for making the perfect Seared Ahi Tuna Kale Salad:
Tuna Tips:
- Use Fresh, High-Quality Tuna: For the most flavor and texture, make sure you’re using sushi-grade ahi tuna. The texture and color of fresh tuna will be firm and vivid.
- The best way to prepare ahi tuna is to sear it rapidly so that the inside is rare to medium-rare. The tuna will become dry and lose its softness if it is overcooked. Aim for only one or two minutes on each side.
- Let the Tuna Rest: Before slicing, let the tuna rest for a few minutes after it has been seared. This enhances texture and keeps the juices inside.
Kale Tips:
- Give the kale a massage because it can be bitter and rough. For a few minutes, massage the leaves with a pinch of salt and a tiny quantity of olive oil to soften the texture and balance the bitterness. It becomes softer and more delicious as a result.
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Take Off the Stems: Kale stems can be rough and fibrous. The leaves should be separated from the stems with a knife or removed before cutting.
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