Crusty Ahi Tuna



 ounces Ahi Tuna

2 teaspoons toasted sesame oil

1/2 cup black and white sesame seeds

pinch kosher salt

fresh black pepperto taste

10 cups baby arugula

For the Vinaigrette:

2 tablespoons minced ginger

2 tablespoons minced scallion

2 tablespoons minced garlic

1 cup balsamic vinegar

1/2 cup red wine vinegar

1/2 cup soy sauce or gluten-free tamari

3 tbsp honey

4 teaspoons toasted sesame oil

1 teaspoon Dijon mustard


Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.

Place the sesame seeds on a medium plate. Dip the entire surface of the Ahi steak into sesame seeds, pressing to adhere.

Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.

For the Vinaigrette:

Slice tuna steaks into slices and place on top of arugula.

Drizzle vinaigrette over the top. Enjoy!

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