Rutherford Grill “influenced” Seared Tuna Salad

Serves 2

salad:
½ cup mango, large dice (½ inch cubes)
½ cup jicama, large dice
½ cup cucumber, peeled, seeded, large dice
½ cup red bell peppers, large dice
1 head heart of romaine lettuce, large dice

dressing:
1 teaspoon fresh ginger, minced
1 teaspoon light miso paste
½ teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil

tuna:
8 ounces fresh sashimi grade ahi tuna
coarse salt and fresh ground black pepper
2 teaspoons sesame seeds
2 teaspoons grape seed oil

salad:
Combine all the ingredients in large mixing bowl.

dressing:
Combine all the ingredients in a small bowl and whisk together.

tuna:
Season the tuna on all sides with salt and pepper.  Place the sesame seeds on a small plate and gently press the tuna into seeds to coat evenly.  Flip tuna and repeat so two sides are now coated with the sesame seeds.  Place a cast iron pan or heavy sauté pan over high heat. Once the pan is hot add the grape seed oil.  Sear the fish in the pan for approximately 30 seconds per side.  Remove the fish from the pan and let rest on a paper towel lined plate.

To serve, add the dressing to the salad, season lightly with salt and pepper, and mix well. Cut the fish into six even slices and divide onto two plates. Place the salad on the plates and serve. Serve with wasabi, soy sauce, and pickled ginger for a sashimi salad experience.

Enjoy with a glass of Riesling, Gewürztraminer, or similar semi-sweet white wine.