Sesame Seared Tuna and Sushi Bar Spinach Salad

Taste the flavors of the sushi bar at home by preparing Chef John's delicious and beautiful sesame seared tuna and spinach salad that can easily be made ahead.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 593 Calories

Ingredients

• 1 tablespoon white sugar
• 2 teaspoons vegetable oil
• salt to taste
• 1 tablespoon soy sauce, or to taste
• 1 tablespoon seasoned rice vinegar
• 2 teaspoons white miso paste
• 2 tablespoons black sesame seeds
• 3 tablespoons white sesame seeds
• 2 (5 ounce) sushi-grade ahi tuna steaks
• 1 tablespoon prepared ponzu sauce
• 0.25 cup mayonnaise
• 0.5 pound baby spinach leaves
• 0.5 teaspoon mirin

Recipe Instructions

Step 1

Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.

Step 2

While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.

Step 3

Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.

Step 4

Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.

Step 5

Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.

Step 6

Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.

Step 7

Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.