I am a huge fan of rare tuna. If you can get the top-quality, sashimi-grade fish, this really is the best way to showcase it. And for those of you, like my mother, who cannot abide raw, or even rare, fish, we love you anyway.
This dish screams summer. Rare, sesame-dusted fish on a bed of greens strewn with summer produce, then topped with a refreshing carrot ginger dressing is heaven on a plate. It is simple, yet dramatic in presentation, and most of it can be done ahead of time. So put your dressing and salad together, then head to the beach. Pick up the fish on your way home, and voila, dinner is set!
Because my husband is in one of his “carbs are the devil” phases, I served this sans starch, but the Chinese noodle dish below would be a lovely accompaniment to this meal.
Dessert? Stay in the Asian flavor profile with vanilla ice cream or mango sorbet sprinkled with chopped candied ginger.
Sesame Tuna with Carrot-Ginger Dressing
Serves four
For the salad:
1 package baby greens of your choice, or 1 head lettuce, rinsed and torn
1 cup cherry tomatoes
½ cup cucumbers, peeled and sliced
For the dressing:
3 carrots
2-inch piece fresh ginger
2 shallots
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
½ cup canola oil
Water as needed
For the tuna:
1½ pounds sashimi-grade tuna, 1½ inches thick
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds
Prepare the salad in a wide, shallow serving dish; set aside.
Prepare the dressing: Place all the ingredients except the water in a blender or food processor. Puree. If it’s too thick, add the water little by little to achieve the desired consistency.
One hour before serving, remove the tuna from the refrigerator and bring it to room temperature.
Thirty minutes before serving, place the tuna in a shallow bowl and coat it with sesame oil, soy and sesame seeds. Allow it to marinate for 30 minutes.
Heat your grill to medium-high and cook the tuna, three minutes per side for rare.
Remove the tuna from the heat, allow it to rest for five minutes and slice it thinly on a diagonal.
Dress the salad, and lay the tuna slices on top. Top the tuna with additional dressing and serve.
Chinese Noodles
1 package fresh Chinese egg or rice noodles
1 tablespoon sesame oil
1 tablespoon soy sauce
A few drops of Sriracha or other hot sauce, if desired
2 scallions, chopped
2 tablespoons fresh cilantro, chopped
Cook the noodles according to the package directions.
Meanwhile, mix the remaining ingredients in a small bowl and whisk to blend.
Drain the noodles well and toss with sauce. Serve hot, at room temperature or chilled.
