Hope everyone is having a great week. Tonight I was in the mood for tuna and asian style dinner so I decided to use ahi tuna and make a sesame vinaigrette for a salad.

Let’s cook!

Seared Tuna with Sesame Vinaigrette

1/3 cup rice wine vinegar

1 teaspoon sugar

1 tablespoon white sesame seeds

2 tablespoons soy sauce

1/4 cup vegetable oil

1 teaspoon white pepper

2 – .5lbs quality ahi tuna

3 cups mixed salad

1/2 cup shitake mushrooms, sliced

1 tablespoon finely chopped chives, for garnish

In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and whisk in salt, white pepper, sesame seeds, soy sauce and vegetable oil.

Add the sliced sliced shitake mushrooms to the sauce pan and let them sit in the vinaigrette.

Season the tuna with black pepper on each side. Melt the butter over low heat in a medium size skillet.

Add the ginger root to the butter.

Add the tuna to the pan and cook for 30 seconds on each side.

Remove from the pan and let rest for 5 minutes. In large sald bowl add the salad and half of the vinaigrette with some of the mushrooms.

Mound the salad on a serving dish. With a very sharp knife slice the tuna and lay in a single layer over the salad.

Top with the remaining vinaigrette and mushrooms.

Here is a close-up:

Happy Cooking!