Dorm Dash: The easiest seared tuna salad
When I’m feeling lazy, this seared ahi tuna salad is the perfect meal. It’s healthy, filling and feels like a fancier treat to have for lunch or dinner. This recipe uses minimal ingredients and a bagged salad for ease.
Ingredients:
1 ahi tuna steak (you can typically find these in the freezer next to the fish counter at the grocery store)
Sesame oil
Seasoned rice vinegar
Soy sauce
1 teaspoon ground ginger
Sesame seeds
Asian chopped salad kit (every grocery store carries some variation of this)
Direction:
Defrost ahi tuna steak in fridge overnight.
In the morning place ahi tuna steak in a Ziploc bag.
Into the Ziploc, pour equal parts soy sauce and sesame oil, a dash of seasoned rice vinegar and ground ginger. You want the tuna steak to be coated in the mixture to marinate. Exact measurements aren’t necessary.
Put the ahi tuna steak back in the fridge to marinate for a few hours. I will typically set the tuna to marinate after breakfast and will cook this meal for dinner.
After a few hours grab the tuna out of the Ziploc and press sesame seeds on both sides of the tuna. Make sure each side is fully coated.
In a pan over medium heat you will go ahead and sear your tuna. For this step, you just want it to be cooked on both sides, but raw in the middle. It will probably be two to three minutes on each side depending on the heat of your pan.
When your tuna is done cooking, take it out of the pan and let it cool for a minute before slicing it.
Prepare your bagged salad in a bowl, and place sliced tuna on top.
Enjoy!
