Serves 6 / This Japanese-style dinner is practically like sushi in a salad.Prep tip:Be sure to use a high-grade tuna cut and then honor it with a very quick sear.
Juice of 1 lemon (about 3-4 tablespoons) ½ teaspoon low-sodium tamari 5 teaspoons olive oil, divided ¼ teaspoon toasted sesame oil 16 ounces ahi tuna 1 teaspoon coarsely ground black pepper Zest of 1 lemon 2 sheets nori (dried seaweed) 5 ounces salad greens ¼ cup chopped scallions ½ cup grated carrot
Whisk together lemon juice, tamari, 4 teaspoons olive oil, and sesame oil. Set aside.
Rub both sides of tuna with black pepper, lemon zest, and sea salt to taste. Heat a sauté pan on high heat with remaining 1 teaspoon olive oil. When hot, sear tuna for 3 minutes; turn, searing reverse side 2 minutes more (should remain pink on inside). Remove from pan to cool.
Toast nori sheets, passing briefly over a gas flame or electric burner (this step is optional). Tear sheets into thin pieces.
Toss greens, scallions, and carrot together in a salad bowl. Cube tuna into 1-inch pieces. Add tuna and dressing to greens. Toss and serve, garnished with nori.
