Sesame seared tuna and seaweed salad
A deliciously light and refreshing salad that is very supportive of detoxification and hormonal health (the thyroid in particular). Very quick and easy to make and a great way to add more seaweed to our diets.
Servings Prep Time
4 people 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
2 minutes
Instructions
  1. Place the dried arame in a bowl of water and leave for 15 minutes to rehydrate.
  2. Meanwhile, marinade the tuna in the grated ginger and sesame oil.
  3. In a large bowl, grate the cabbage and carrots and add the drained arame.
  4. To make the dressing, mix together the tahini, miso and maple syrup. Add one tsp warm water to thin the dressing. Slowly add more water until the liquid has a silky, honey-type consistency. Pour this over the grated salad and mix well.
  5. Place the sesame seeds on a plate and roll the tuna edges on all sides to get a good covering. Heat a griddle pan until very hot then brush with olive oil. Place the sesame coated tuna on the griddle and cook for about 30 seconds. Using tongs, turn the tuna and sear on each side. Don’t cook it for too long as you want it to be pink in the middle.
  6. Transfer the tuna to a chopping board and carefully cut into slices, roughly 1cm thick. Arrange slices on a plate next to the salad and serve with a dash of wasabi sauce.
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