Seared Ahi Tuna

Making perfect Seared Ahi Tuna is much easier than you might think. Serve alone or over a fresh salad for a delicious lunch or dinner.

Preheat a large skillet over high heat.
Meanwhile, season the tuna steak with Dijon mustard all over. Combine the black and white sesame seeds on a shallow plate, then gently press the tuna steak into seeds to coat it on all sides.8 ounces Ahi Tuna steak,½ tablespoon Dijon mustard,1 tablespoon white sesame seeds,1 tablespoon black sesame seeds
Place your tuna in the skillet once it is very hot, grill one side for 1-1½ minutes, just to seal and turn over. Make sure you seal all of the sides as well.
Transfer to a cutting board, let rest for a minute, then slice… Or, contunue on to make the salad below.

Place hot water into the still-hot skillet with ½ teaspoon of salt. Cut the tips of the asparagus and add them into the skillet once the water is hot. Leave them inside just to cook them briefly, about 3-4 minutes, just until they turn bright green.½ teaspoon sea salt,2.6 ounces asparagus
Discard the water and add cold water so they stop cooking.
Slice the tuna steaks into small slices as well as the avocado, or you can also cut the avocado into small squares.1 avocado
Add arugula to the serving plates for the base and top with slices of tuna and avocado.5 ounces arugula
Make the dressing: In a small bowl, combine the soy sauce, mustard, sesame oil, ginger, lime, honey, and wasabi (if using). Add a pinch of salt to taste.2 tablespoons low-sodium soy sauce,1½ tablespoons Dijon mustard,1½ teaspoons sesame oil,¼-½ teaspoon grated fresh ginger,½ lime,1 tablespoon honey, Wasabi
Drizzle the dressing over the salad and serve.

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