Seared Sesame Coated Tuna Over Arugula Salad

Recipe Ingredients

2		Fresh tuna steaks - (6 to 8 oz ea)
1 tablespoon	15ml	Sesame oil - mixed with
1 teaspoon	5ml	Rice vinegar - mor or less
1/3 cup	36g / 1.3oz	White sesame seeds
		(or a combination of white and black
		Seeds seasoned with salt and pepper)
4 cups	440g / 15oz	Washed arugula mixed with washed Boston
		Lettuce leaves
1/4 cup	59ml	Vinaigrette made with mustard
		Soy Ginger Reduction
1/4 tablespoon	3.8ml	Light soy sauce
1/2 teaspoon	2.5ml	Minced garlic
1/2 teaspoon	2.5ml	Minced ginger
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Rice vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.

Meanwhile wash and dry salad and lightly coat with dressing.

To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

For the Soy Ginger Reduction, set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6613 broadcast 07-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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