For best results, use high-quality, sushi-grade tuna. The searing time is crucial to maintain a rare center. If you don't have a mortar and pestle, you can pulse the toasted sesame seeds in a food processor, but be careful not to over-process them into a butter. The spinach salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Adjust the amount of ponzu sauce to your liking. It adds a bright, citrusy note that complements the richness of the tuna and miso mayo.
Sesame Seared Tuna and Sushi Bar Spinach Salad
-
PREP TIME15 mins
-
COOK TIME5 mins
-
TOTAL TIME20 mins
-
SERVING2 People
-
VIEWS16
A delightful journey beyond the typical sushi roll, this dish features seared tuna with a fragrant sesame crust, paired with a refreshing Japanese-style spinach salad. Quick, simple, and bursting with umami, it's a sophisticated yet accessible culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol74 mg
-
Fiber6 g
-
Protein42 g
-
Saturated Fat6 g
-
Sodium1167 mg
-
Sugar8 g
-
Fat40 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepWilt the Spinach: Place spinach in a dry pot over medium-high heat, stirring until it just begins to wilt (1-2 minutes). Immediately transfer to a strainer to cool.
02
StepPrepare Sesame Dressing: While spinach cools, toast white sesame seeds in a dry pan over medium heat until lightly golden brown. Transfer to a mortar and pestle and crush into a coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine. Set aside.
03
StepDress the Spinach: Once cooled, transfer spinach to a towel and squeeze out any excess liquid. Roughly chop and add to a mixing bowl. Add the sesame dressing and mix well. Cover and chill thoroughly before serving.
04
StepMake Miso Mayo: Mix mayonnaise, miso paste, and rice vinegar together until smooth. Place in the refrigerator until needed.
05
StepPrepare Tuna: Lightly salt tuna steaks. In a shallow dish, combine white and black sesame seeds. Coat all sides of the tuna steaks with the sesame seed mixture, pressing lightly to adhere.
06
StepSear Tuna: Brush a nonstick pan with vegetable oil and place over medium heat. Sear tuna steaks in the hot pan for 30-45 seconds on each side, and briefly sear each edge for a perfectly even crust.
07
StepAssemble and Serve: Slice the seared tuna and place over a dollop of miso mayo on each plate. Brush the tuna with ponzu sauce and serve with the chilled spinach salad on the side.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Vesta Runolfsdottir
Jun 19, 2025The chilling time for the spinach salad is key – don't skip it!
Lonny Larson
Jun 18, 2025My tuna was a little overcooked the first time, so I reduced the searing time and it was perfect!
Kaitlyn Schuppe
Jun 17, 2025This is a great recipe for a quick and healthy weeknight meal.
Tyrique Reinger
Jun 15, 2025This was surprisingly easy to make and tasted like something I'd order at a high-end restaurant!
Ike Littelziemann
Jun 13, 2025I couldn't find mirin, so I used a touch of rice wine vinegar and a pinch of sugar as a substitute, and it worked great.
Rex Williamson
Jun 7, 2025I added a little ginger to the miso mayo for an extra zing. Delicious!
Yasmeen Jenkins
May 29, 2025The sesame dressing is the star of this dish. I've started using it on other salads too!