Sesame Crusted Yellow-fin Tuna Salad with Asian Vinaigrette

This is the most popular salad on the menu at the Dakota restaurant in Covington. It is light and refreshing, perfect for spring. It was created by Chef Kim Kringlie.

For Tuna

  • 16 oz. fresh #1 grade yellow-fin tuna loin
  • 1 Tbsp. sea salt
  • ½ Tbsp. pepper
  • ¼ cup sesame seeds
  • ¼ cup black sesame seeds

Heat oil in a sauté pan until hot. Season tuna fillet with salt and pepper. Mix together sesame seeds and coat tuna thoroughly. Place tuna in hot oil and sear on all sides (keep rare). Slice thin for salad.

Asian Vinaigrette

  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. minced garlic
  • 3 Tbsp. pepper jelly
  • ¼ cup lite (low sodium) soy sauce
  • ½ cup rice wine vinegar
  • ½ cup vegetable oil
  • 1 pinch cayenne pepper

Heat sesame oil in skillet and sauté ginger and garlic until tender. Add pepper jelly and heat to dissolve. Place mixture into small bowl and blend with remaining ingredients. Serve with sliced yellow-fin tuna and your favorite greens, vegetables, or crisps. Garnish with pickled ginger. Serves four.


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