Seared Tuna Salad With Asian Vinaigrette

Recipe Ingredients

1/4 cup	59ml	Rice wine vinegar
1 tablespoon	15ml	Soy sauce
1/2		Lime - juiced
1 teaspoon	5ml	Grated ginger
1 teaspoon	5ml	Chinese mustard
1 tablespoon	15ml	Chopped cilantro
1/2 cup	118ml	Canola oil
1 1/2 lbs	681g / 24oz	Ahi tuna loin - cut in 4 strips
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Dark sesame oil
1/3 cup	36g / 1.3oz	Sesame seeds
1		Mizuna greens
1		Arugula greens
3 cups	120g / 4.2oz	Torn red leaf lettuce
3 cups	120g / 4.2oz	Torn green leaf lettuce
2		Green onions - chopped
1/2 cup	80g / 2.8oz	Fried rice noodles
1/4 cup	23g / 0.8oz	Slivered almonds - toasted
1		Navel orange - peeled, sectioned

Recipe Instructions

In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.

Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.

Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B27) - from the TV FOOD NETWORK

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