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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.
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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.
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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.
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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!
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Enjoy!
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