1 pound Ahi Tuna, sushi grade
Salt & pepper
1 tablespoon white or black sesame seeds
1 tablespoon sesame oil
4 cups mesclun
E&V Honey Pear Vinaigrette
1 avocado, peeled and sliced
Preparation & Cooking Instructions:
Cut Ahi tuna into 2 x 2 inch logs and season with salt and pepper. Place sesame seeds on a plate and roll Ahi logs in seeds until well coated, using more seeds if necessary. In a skillet, heat oil over medium-high heat until hot but not smoking. Sear tuna logs about 20 seconds per side, or to desired temperature. Remove from heat and place in refrigerator to cool.
Plate mesclun, slice tuna logs thinly and place on top of mesclun. Drizzle with E&V Honey Pear Vinaigrette and garnish with pickled ginger and avocado.