Seared Sesame Crusted Ahi Tuna Salad with Avocado and Mango
These refreshingly delicious salads are loaded with sesame coated and seared Ahi tuna steaks, fresh mango, avocado, crispy wonton strips and scallions. Plus a drizzle of lime aioli adds even more bright flavor in every bite!
Chop and prep all the fresh produce. Season the tuna steaks liberally on both sides with salt and pepper. Then pour the sesame seeds out onto a plate and press the tuna steaks into the sesame seeds to coat on both sides.
Set a 10-12 inch skillet over medium-high heat. Add 1 teaspoon of sesame oil. Sear the tuna steaks for 1-2 minutes per side then remove from heat and allow them to rest.
In a small bowl combine the mayonnaise, 1 tablespoon of lime juice, lime zest, honey, remaining 2 teaspoons of sesame oil, and garlic powder. Mix well, then taste. Salt and pepper as needed and add additional honey if desired.
Set out 4 dinner plates. Pile with Romaine lettuce, diced mango, and diced avocado.
Once the tuna steaks have had a few minutes to cool, cut them into ¾ inch cubes. Place a pile of seared ahi tuna cubes on each plate. Sprinkle the top of each salad with scallions and wonton strips.
Either drizzle or dollop the lime aïoli over the top. Serve immediately.
Notes
Want to kick things up? Add wasabi paste to the aioli.Seared Ahi tuna will keep well for up to 2 days in an airtight container stored in the refrigerator.