Ingredients:

  • 2 Ahi Tuna Steaks (6 oz / 1-inch thick), Sushi-Grade
  • 2 Tbsp Black & White Sesame Seeds
  • Coarse Sea Salt & Black Pepper, To taste
  • 1 Tbsp High-Heat Oil (Grapeseed or light vegetable oil)
  • 4 Tbsp Unsalted Butter (1/2 stick), cut into four cold cubes
  • 3 Tbsp Fresh Lime Juice
  • 1 Tbsp Low-Sodium Soy Sauce
  • 1 tsp Wasabi Paste (adjust for heat preference)
  • Pinch of Salt, To taste
  • 4 cups (packed) Mixed Greens (rocket or watercress)
  • 1 medium Avocado, Diced
  • 1 cup Cherry Tomatoes, Halved or quartered
  • 1/4 cup Thinly Sliced Red Onion
  • 1 Tbsp Coriander/Cilantro, Roughly chopped, for garnish

Instructions:

  1. Pat the tuna steaks completely dry using kitchen paper. Season both sides liberally with coarse salt and black pepper.
  2. Spread the sesame seeds onto a shallow plate. Press the sides of the tuna steaks firmly into the seeds to create a thin, even crust on all sides.
  3. Make the sauce: In a small saucepan over medium-low heat, combine the lime juice and soy sauce. Bring to a gentle simmer for 1 minute to slightly reduce the liquid.
  4. Remove the pan from the heat. Whisk in one cold cube of butter until completely melted and incorporated. Repeat this process with the remaining cold butter, whisking continuously to create a thick, glossy emulsion. Do not let the sauce get too hot.
  5. Whisk in the wasabi paste (starting with 1 teaspoon) and a pinch of salt. Taste and adjust the spice level and seasoning. Keep the sauce warm.
  6. Sear the tuna: Place a heavy-based skillet over high heat. Add the high-heat oil and wait until the oil is shimmering and almost smoking.
  7. Carefully place the tuna steaks in the hot pan. Sear undisturbed for 60–90 seconds per side for a rare center.
  8. Transfer the seared tuna to a cutting board immediately. Allow the steaks to rest, uncovered, for 5 minutes before slicing.
  9. Using a sharp knife, slice the rested tuna thinly across the grain into 1/4 inch slices.
  10. In a large bowl, gently combine the mixed greens, avocado, cherry tomatoes, and red onion. Do not dress the salad.
  11. Divide the salad mixture onto serving plates. Fan the sliced tuna neatly over the greens. Drizzle the warm Wasabi-Lime Butter Sauce generously over the tuna and sparingly over the salad. Garnish with chopped coriander/cilantro and serve immediately.