Ingredients

The following ingredients have 4 Servings
  • 4 8 oz tuna steaks (fresh, 8 to 12 oz.)
  • 1 tbsp sesame seed oil (or more, as needed)
  • 1 tsp olive oil (plus more, if needed)
  • ¼ cup black peppercorns (crushed, or black sesame seeds)
  • ¼ cup sesame seeds (white)
  • 4 cups baby spinach (fresh, rinsed and dried)
  • ½ cup pine nuts (toasted)
  • ½ cup goat cheese (crumbled)
  • ½ cup strawberry vinaigrette (or more, if desired)
  • ½ cup pea sprouts (or bean sprouts)

Instruction

  • DO AHEAD: Make the strawberry vinaigrette.
  • Pat the tuna steaks dry with a paper towel.
  • Rub the tuna on all sides with the sesame oil.
  • Mix together the cracked peppercorns and sesame seeds on a large platter. Dredge the tuna steaks in the pepper/sesame mixture until completely coated.
  • Heat the olive oil in a non-stick skillet over medium-high heat.
  • Working in batches of two at a time, place the encrusted tuna steaks into the hot skillet and cook for 1½ minutes. Flip, then cook the other side for another 1½ minutes. For medium-rare, cook 2 minutes per side.
  • Remove from heat, and when cool enough to handle, cut, against the grain, into ½-inch thick slices.
  • Meanwhile, in a large salad bowl, add the spinach and top with the toasted pine nuts and goat cheese. Toss with about ¾ cup of the vinaigrette.
  • Divide the dressed spinach across for serving plates. Add the sliced tuna, in a circular fashion, on top of the salad.
  • Drizzle a little more of the vinaigrette over the top of the tuna and add a small bunch of the pea sprouts in the center of the salad. Serve at once.