Elia’s Ahi Tuna with Spinach Salad and Mini Onions
Searing is a fairly simple technique for cooking meat, poultry, and fish to create a crispy crust and moist and tender interior. And it’s simple: you need a very hot, heavy pan and dry protein. Add a bit of oil to a heavy sauté pan and heat to medium-high or high (about 300°F (150°C)). Pat your protein dry with a paper towel, add salt and pepper, and place it in the pan. After a few minutes, when the edges of the meat have browned, reduce the heat to medium and flip. Cook to your desired doneness.
Combine the honey, 2 teaspoons of the sesame oil, the canola oil, sesame seeds, 2 teaspoons of the lime juice, the rice vinegar, and 1 teaspoon of the ginger juice in a small bowl. Season with salt and pepper.
In another bowl, whisk together the olive oil, the remaining 2 teaspoons lime juice, the whole-grain mustard, the remaining 1 teaspoon ginger juice, the soy sauce, and honey. Season with salt and pepper.
Rub the tuna with the remaining 1 teaspoon sesame oil. Season with salt and pepper. Heat a medium skillet over medium-high heat. Add the tuna and sear on both sides, about 1 minute per side. Remove the pan from heat and transfer the fish to a cutting board. Slice the tuna into thin strips across the grain.
To serve, drizzle the tuna with the sesame-ginger sauce. Toss the spinach with the mustard vinaigrette. Divide the tuna and spinach between 2 plates and sprinkle with the minced scallion.