A light, flavorful dish that combines the richness of sushi-grade tuna with a fresh, vibrant salad and zesty dressing. Perfect for a quick gourmet meal!
Difficulty : easy
Prep time : 30 minutes
Cook time : 2 minutes
Doses for : 2 people
For the Tuna:
5 oz sushi-grade tuna
1/2 cup sesame seeds
2 tablespoons black salt
-1 tablespoon extra virgin olive oil (EVOO)
For the Salad:
1 cucumber, chopped
1/2 pear, sliced into half-moons
10 cherry tomatoes, halved
5 yellow datterino tomatoes in sea water, peeled
For the Dressing:
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon lemon juice
1 teaspoon rose vinegar condiment
Roughly chopped parsley and mint
Salt and pepper, to taste
Prepare the Tuna:
1. Mix the sesame seeds and black salt in a shallow dish.
2. Press the tuna into the sesame mixture to coat evenly.
3. Heat EVOO in a pan over medium-high heat.
4. Cook tuna until the sesame crust forms and the seeds turn golden, about 1–2 minutes per side (adjust for desired doneness).
Prepare the Salad:
5. Chop the cucumber and slice the pear into half-moons.
6. Halve the cherry tomatoes and peel the datterino tomatoes.
7. Combine all vegetables and fruit in a bowl.
Prepare the Dressing:
8. Mix the chopped parsley and mint with EVOO, lemon juice, and rose vinegar.
9. Season with salt and pepper to taste.
Assemble the Dish:
10. Slice the seared tuna.
11. Arrange the salad on a plate, drizzle with dressing, and place the tuna on top.
12. Serve immediately and enjoy!
