NYC – Sesame Seed Seared Ahi over Seaweed and Edamame Salad

Sesame Seed Seared Ahi over Seaweed and Edamame Salad

This dinner is an amazing Asian dish! The ahi is so quick and easy to make, but tastes like its from a 5 star restaurant! The seaweed salad does require quite a few ingredients, so if you’re pressed for time to search for them in the market, you can replace the seaweed salad with a regular AR Clean Meal Salad with edamame as the protein!

Ingredients:

For the Ahi:

  • 1 ahi tuna steak (about 4-6 ounces)
  • 1-2 teaspoons olive oil
  • Cooking spray
  • 3-4 tablespoons sesame seeds
  • Bragg amino acid sauce or ponzu sauce for dipping

For the seaweed edamame salad:

  • Dash of salt for boiling water
  • 1 cup of edamame (shelled or in the shell)
  • 3/4 ounce dried wakame seaweed (whole or cut)
  • 3 tablespoons rice vinegar
  • 3 tablespoons Bragg amino acid sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon finely grated ginger
  • 1 tablespoon toasted sesame seeds

Instructions:

For the Ahi:

  • Wash a fresh, raw ahi tuna steak. I always like to wash raw fish, it’s not necessary, but I think it removes some unwanted “fishy” taste.
  • Lightly coat the ahi in 1-2 teaspoon of olive oil. You really don’t need that much, it’s only to make the sesame seeds stick.
  • Toast up sesame seeds in a toaster oven. Toasting sesame seeds can be tricky business, as they burn VERY easily. There’s a thin line between delicious, perfectly toasted seeds and really terrible burnt ones, only a few seconds in the toaster oven!
  • To toast, spread sesame seeds on a sheet of foil and put on a toaster pan. Toast them on the rack, checking them constantly. It really only takes about a minute or less of toasting for them to be perfect. Just take them out when they are a light golden brown, cause even a few seconds too long and you have to toast a new batch!
  • Also, don’t throw away the leftover sesame seeds too quickly, you’ll need them for the salad!
  • Once toasted to perfection, cover the ahi tuna in the sesame seeds on all sides.
  • Spray a skillet with cooking spray and place the ahi tuna in over medium heat.
  • Once the bottom 1/3 of the edge of the tuna steak looks cooked, flip it.
  • Once the bottom 1/3 of that side looks cooked, immediately take it off the pan and slice.
  • It is very important not to overcook the ahi, since it is only seared. The middle 1/3 of the edge should still be a red/pink color, as well as the inside. The ahi will continue to cook a little even after taken off the pan, so slice it quickly!
  • It is served best with ponzu or Bragg amino acid sauce for dipping.

For the seaweed edamame salad:

  • Soak the dried wakame seaweed in warm water covered for 5 minutes.
  • Drain, rinse, and squeeze out any extra water.
  • Cut into 1/2 inch wide strips (if it isn’t cut already).
  • Mix together vinegar, soy sauce, sesame oil, and ginger in a bowl.
  • Add the seaweed and toss to combine well.
  • Sprinkle salad with toasted sesame seeds (leftover from the ahi) and a pinch of Truvia if needed.
  • Steam edamame in a small pot on the stove.
  • Bring salted water to a boil, add in the edamame, and cover.
  • Taste the edamame frequently, and drain and dry once tender (about 5-8 mintues).
  • Top the salad with steamed edamame.

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