Sesame Crusted Tuna

This meal is my idea of a pleasant surprise, meaning I had set aside an hour to cook dinner on Sunday and SURPRISE it took me 15 minutes. Also in my list of pleasant surprises: finding out my new sky-high heels are actually comfortable, and realizing I did not, in fact, drink all the wine in the house when I’m dying for a glass at 11am 5pm on a Saturday.

On the menu:
Sesame crusted tuna over arugula with ginger soy dressing
Serves 2

2 tuna steaks (around 1/2 pound each)
4 Tbsp sesame seeds
1/4 tsp salt
2 Tbsp olive oil
1 bunch of arugula (this is the bed if greens for your tuna so use as much as you like)

Dressing:
1 clove garlic, minced
1/4 tsp powdered ginger (or 1/4 tsp fresh ginger root, minced)
2 Tbsp olive oil
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp honey
2 Tbsp water

With a paper towel, pat tuna steaks dry of any residual moisture. In a flat, shallow dish, pour sesame seeds in an even layer. Add salt and combine. Dredge tuna steaks in the sesame seeds so the steaks are coated on both broad sides AND the edges. In a medium sized skillet, heat the olive oil over medium heat. Sear each steak for around 60 seconds on each side, including the edges (use tongs for this part). Remove from heat and let sit for 1 to 2 minutes before serving (yes, the inside will be raw and no, you won’t get sick from it).

Whisk all ingredients for dressing in a small bowl. Heat in microwave for 1 minute so the honey melts a bit. Whisk again. Plate arugula over 2 plates, pour half the dressing over the greens, plate the tuna on top of the greens, and then top with remaining dressing.

NOTE: This recipe takes about 15 minutes from start to finish, a tiny bit longer if you’re slow in mincing the ingredients for the dressing. The clean up is minimal, the presentation is impressive, and the leftovers (should you have any…) are divine. Eat it cold so you’re not the smelly office girl.