Tuna and Ginger Sesame Salad

Lightly seared tuna is one of those lunch meals that tastes great and fills me up without leaving me feeling heavy afterwards. Sometimes I have trouble making sure the middle is warm without overcooking the outside. Cooking it with sous vide at a lower temperature ensures it is heated throughout without over cooking it at all. Finishing it off with a really quick sear adds some color and texture while leaving the rest of the tuna perfectly done.

Ingredients

For the Tuna

2 large tuna steaks
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper powder
2 tablespoons olive oil

For the Ginger-Soy Vinaigrette

2 tablespoons chopped ginger
1/4 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon honey, optional

To Assemble

8 cups mixed greens, preferably with watercress or arugula
18 snow peas, cut into batons if desired
4 ounces shiitake mushrooms, sliced
4 radishes, sliced into half moons
White and black sesame seeds

Directions

For the Tuna

Preheat a water bath to 110°F (43.3°C).

Mix together the spices in a small bowl. Lightly salt and pepper the tuna and sprinkle with some of the spice mixture. Then place in a sous vide bag, add the olive oil and seal. Cook until heated through, 20 to 60 minutes.

For the Ginger-Soy Vinaigrette

Place all the ingredients in a blender or food processor and process until smooth and creamy.

To Assemble

Gently remove the cooked tuna from the sous vide bag and dry it thoroughly using paper towels or a dish cloth. Lightly salt the tuna then very quickly sear it until the outside has browned. Cut it into slices.

Place the mixed greens on a plate and add the tuna. Top with the snow peas, mushrooms and radishes. Drizzle with the ginger-soy vinaigrette. Sprinkle with the sesame seeds then serve.