, , , , , ,

IMG_3192I love seared tuna. I love it on salads or by itself. I have tried different marinades, rubs and even eating it with chopsticks! One thing I am sure of is you have to have that perfect sear on it. Now, mine will not be restaurant perfect but the flavor is there! Tuna is a funny thing sometimes it comes out perfect and sometimes you just don’t nail it and it goes a little bit over. If you are like me that is when colorful vocabulary comes into play but you eat it anyway đŸ™‚ Bolthouse came out with a new dressing that looked perfect to marinade and use as a garnish and I had to give it a try. Tonight, I am proud to say, it came out perfect.
You will need:
Two 6-ounce sushi-grade tuna steaks,
1/4 cup soy sauce
1/4 olive oil for searing
1 tsp of fresh ginger or 2 tsp of ground
1 Cup of Bolthouse Miso Ginger Dressing
1 Cup of sesame seeds to coat
*Salad greens to lay the tuna on (optional)
In a small bowl, stir together the soy sauce, ginger, sesame oil and Bolthouse Miso Ginger dressing. Lay your raw tuna on a plate and cover in the marinade.
Cover each side to make sure it is evenly coated.
IMG_3182Let it soak in for about 20 min in the fridge.
Take your sesame seeds and pour them onto on a plate. Press each tuna steak into the sesame seeds to coat each side.
IMG_3186Heat olive oil in a cast iron pan over high heat until very hot. Place steaks in the pan laying the steak away from you to prevent splatter.
Sear for about 30 seconds on each side.This will give you a nice toasty crust and a nice rare center.
IMG_3189IMG_3191Place your tuna on a cutting board cut in nice size slices and place on a bed of lettuce. I didn’t do too good cutting, I think I was too excited. I finished it by drizzling the Bolthouse Miso Ginger dressing. This was wonderful for a simple, easy and light dinner. My daughter and I enjoyed it immensely!