Apples are not only good for sweet recipes, I also love pairing them with savory dishes! They are everywhere this time of the year and there are many varieties you can try with this dish. I used Golden Apples here but Granny Smith or Pink Lady would work beautifully. Now let’s talk about the gorgeous tuna that I coated with white and black sesame seeds, then seared for 30 seconds on each side until barely kissed by fire. I served it sliced over a crunchy apple salad tossed with a soy tahini honey dressing. Here’s the recipe!
Cut the apples into thin strips. Place in a medium bowl and toss with a squeeze of lime. Cut the carrots into thin strips, finely chop the scallion, and add to the bowl. Add the coriander leaves and chopped cashews. Whisk the ginger, tahini, soy, honey, lime juice, sesame oil, and vinegar in a small bowl until smooth. Set aside while you prepare the tuna.
Make sure the tuna is at room temperature for at least 30 minutes. Season the blocks on all sides with salt and black pepper. Zest the limes over the tops and bottoms of the tuna.
In a medium bowl, whisk the egg white until foamy and starting to thicken. Brush all sides of the tuna blocks to coat them with a thin layer of egg whites.
Pour the white and black sesame seeds in a large plate and mix them together. Roll the sides and ends of the tuna into the seeds to coat. Use your hands to pack the seeds on evenly and set aside on a clean plate.
Put the olive oil in a non-stick or cast iron skillet over medium heat for 5 minutes. The oil will be ready when it starts smoking, but don’t let it get too hot or it will burn the sesame seeds before cooking the fish. Start with 1 tuna block so you’re not overwhelmed. Sear each side for only 30 seconds while basting with the hot oil. Immediately remove from the skillet and set aside to rest. Tuna overcooks very quickly so make sure to use a timer for this step. Repeat with the other block. The tuna should rest for 10 minutes before slicing.
Dress the salad while the tuna is resting. Taste and adjust the seasoning.
Divide the salad between 2 plates. Carefully slice the tuna using a sharp chef’s knife into 5 slices each. Don’t worry if some of the crust falls off. Arrange the slices on top of the salad. Serve with lime wedges to squeeze. Enjoy!
Ingredients
Directions
Cut the apples into thin strips. Place in a medium bowl and toss with a squeeze of lime. Cut the carrots into thin strips, finely chop the scallion, and add to the bowl. Add the coriander leaves and chopped cashews. Whisk the ginger, tahini, soy, honey, lime juice, sesame oil, and vinegar in a small bowl until smooth. Set aside while you prepare the tuna.
Make sure the tuna is at room temperature for at least 30 minutes. Season the blocks on all sides with salt and black pepper. Zest the limes over the tops and bottoms of the tuna.
In a medium bowl, whisk the egg white until foamy and starting to thicken. Brush all sides of the tuna blocks to coat them with a thin layer of egg whites.
Pour the white and black sesame seeds in a large plate and mix them together. Roll the sides and ends of the tuna into the seeds to coat. Use your hands to pack the seeds on evenly and set aside on a clean plate.
Put the olive oil in a non-stick or cast iron skillet over medium heat for 5 minutes. The oil will be ready when it starts smoking, but don’t let it get too hot or it will burn the sesame seeds before cooking the fish. Start with 1 tuna block so you’re not overwhelmed. Sear each side for only 30 seconds while basting with the hot oil. Immediately remove from the skillet and set aside to rest. Tuna overcooks very quickly so make sure to use a timer for this step. Repeat with the other block. The tuna should rest for 10 minutes before slicing.
Dress the salad while the tuna is resting. Taste and adjust the seasoning.
Divide the salad between 2 plates. Carefully slice the tuna using a sharp chef’s knife into 5 slices each. Don’t worry if some of the crust falls off. Arrange the slices on top of the salad. Serve with lime wedges to squeeze. Enjoy!