A warm salad, starter, or light lunch, this dish is filled with flavor and texture.
This dish is really simple and quick, taking just a few minutes in the kitchen from start to finish. It is delicious warm or at room temperature.
The dressing makes the dish, and you can use it on any fish you like, or even on sautéed mushrooms. Add as much heat as you like, or leave it out. You can substitute crushed red pepper flakes for the liquid hot sauce. Use the toasted sesame oil, it has more flavor.
This is also good made with other fish, or sea scallops. If you can’t find the chard, use spinach as an alternative.
Seared Sesame Tuna and Swiss Chard
- 12 ounces fresh tuna
- Olive oil
- 1 small bunch of Swiss Chard, ribs removed
- Pickled ginger, cut into strips
- Sesame seeds, toasted
- 2 tsp. toasted sesame oil
- 2 tsp. fruity olive oil
- 1 tbsp. dark amber maple syrup
- 1 tbsp. mirin
- Few dashes of hot sauce
- Pinch of salt and pepper
Make the dressing by whisking all ingredients together and set aside.
Cut the tuna into desired-sized chunks. I cut mine about 1/2-inch thick and an inch long, Rub with olive oil and season both sides with salt.
Heat a skillet over high heat and add the tuna in a single layer. Sear for about 30 seconds on each side. Remove from pan, and set aside.
To the pan, add a little water and the Swiss chard. Cover and let it steam until wilted. This happens pretty fast, so don’t leave it.
Plate the chard, add the Pickled ginger in any amount you like.
Dress the salad and sprinkle with a little more salt and the sesame seeds.
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