SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 25 min | INGREDIENTS: For Seared Tuna: 1 tuna steak 1 tsp black sesame seeds 1 tsp white sesame seeds 1 tbsp olive oil 1 tbsp soy sauce S&P For Salad: 2 eggs 8-10 baby potatoes 4 cups of arugula 1/4 red onion 150 gr green beans 1/2 cup of baby tomatoes 1/4 cup pitted olives 4 anchovies filets olive oil Balsamic |
DIRECTIONS
In a large pot, cover the potatoes with water. Cover the pot with lid, bring to boil and cook until fork tender, about 12-15 min. When soft, add the green beans and blanch for about 2 minutes. Drain and set aside. While the potatoes cook, boil the eggs, halve the tomatoes and pitted olives, and slice the onion thinly.
Place the tuna steak on a plate*. Splash with soy sauce and olive oil. S&P to taste. Gently toss the steak around to ensure all sides are coated with oil and seasoning. In a separate plate, combine black and white sesame seeds. Mix well. Shake the plate so the seeds even out to a single layer. Press marinated tuna steak into the sesame seeds, coating all of the sides.
Over high heat, heat a splash of olive oil in a nonstick pan (high heat is the key to get a nice golden brown sear). When hot, carefully lay the tuna in the pan, pressing it down into the skillet with tongs or a spatula. Sear for about 1 minute until golden brown, then flip to the other side. When the other side is done, sear the long edges using the tongs to hold it upright, about 1 min per side. Remove from the pan and set aside on a cutting board to rest.
While tuna rests, halve the potatoes & eggs. Assemble the salad by layering the ingredients onto a plate: start with arugula, add tomatoes, potatoes, onions, green beans, olives and eggs. On a cutting board, using a sharp knife, thinly slice the seared tuna. Place the tuna on top and garnish with anchovy filets. Lightly drizzle the salad with olive oil and balsamic. Enjoy!
NOTES *Alternatively to seared tuna, you can use canned solid tuna, which will cut the cooking time and bring convenience when on the go. This salad also is great for a meal prep, just double the quantities of boiled eggs, potatoes and green beans and store in the fridge until ready to use or up to 3 days.
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