Recipe by Cristina Barry
Requires very fresh ahi tuna. Its a pricey dish and time consuming but well worth it.
- 1⁄2 cup minced fresh ginger
- 1⁄4 cup sesame seeds
- 1 tablespoon cracked black pepper
- 1⁄2 lb very fresh sushi-grade fresh ahi tuna
- kosher salt
- 3 tablespoons peanut oil, for searing
- 1 tablespoon lime juice
- 1 medium ripe avocado, peeled, pitted, quartered and sliced
- 2 cups mixed greens
- 12 slices red onions (thin slices)
- 1 medium tomatoes, peeled, seeded, and diced
For Ginger Sauce
- 1 small shallot, minced
- 1⁄2 teaspoon finely grated fresh ginger
- fresh ground black pepper
- 1⁄3 cup soy sauce
- 1⁄3 cup lime juice
- 1⁄3 cup olive oil
Directions See How It's Made
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
- For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.