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
Serves 4
- 12 ounces fresh tuna
- Olive oil
- 1 small bunch of Swiss Chard, ribs removed
- Pickled ginger, cut into strips
- Sesame seeds, toasted
Dressing:
- 1 tbsp. toasted sesame 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.
© Copyright 2021– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post. The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of Slow Food Fair Trade USA
I will have my husband write to thank you after I make this for him – all his favorites.
LikeLiked by 2 people
Ah! Then I know he will love this!
LikeLike
Love this dressing! As my husband is not supposed to have tuna, I’ll make it with perch, and I always have home-pickled ginger. Perfect dish, dear Dorothy!
LikeLiked by 2 people
Thank you Dolly! It all be perfect! Enjoy!
LikeLiked by 1 person
My pleasure, dear Dorothy!
LikeLiked by 1 person
Would love to have this for lunch right now! 🙂
LikeLiked by 2 people
Thank you! Next time, I’ll save some for you!
LikeLiked by 1 person
🙂
LikeLike
Dorothy, I swear! I just returned from the market where I bought ahi tuna and jumbo shrimp! 🐟🦐
LikeLiked by 1 person
Ah! Those food vibes are awfully strong! 🥰
LikeLiked by 1 person
Across the miles…
LikeLiked by 1 person
Looks good especially in cold weather.
LikeLike
oh yum sounds delicious. i love tuna but i don’t think i’ve ever cooked it myself. must change that soon!
LikeLiked by 1 person
Thank you! Give it a try, it’s really easy to cook.
LikeLike
What a combination of amazing tastes 😋
LikeLiked by 1 person
Thank you! Simple, but so delicious!
LikeLiked by 1 person
What an elegant dish, the dressing sounds amazing…sesame oil is magical stuff!
LikeLiked by 1 person
Thank you Jenna! The dressing is really delicious. I had some left over, so we drizzled it over our avocado and hummus salad the next day. Yum!
LikeLiked by 1 person
Fabulous. Tuna looks perfect. And I always love your dressings!
LikeLiked by 1 person
Thanks Mimi! I particularly loved this one since I am fond of toasted sesame!
LikeLiked by 1 person
I need to eat more fish! This may have to go on the menu in the next few weeks! Thank you!
LikeLiked by 1 person
Lovely plate Dorothy! Wish I can grab it. I love Tuna. But Tuna sandwich is the most I could go.
LikeLiked by 1 person
Thank you so much! (And I love tuna sandwiches!!).
LikeLike