Grain Bowl Salad Board with Sesame Seared Tuna
Servings
6people
Servings
6people
Ingredients
Orange tarragon tahini dressing
  • 1/4cup fresh tarragon leaves
  • 1inch piece of gingerrootpeeled and grated
  • 1 garlic clovepeeled and crushed
  • 1/4cup tahini
  • 1/4cup freshly squeezed orange juice
  • 1tsp orange zest
  • 1 Tbsp sesame oil
  • 2tsp low-sodium tamari or soy sauce
  • 2tsp rice wine vinegar
  • 1/4tsp dried red pepper flakes
Sesame seared tuna
  • 1tsp low-sodium tamari or soy sauce
  • 1 1/2 Tbsp sesame seeds
  • 5 1/4oz ahi tuna steakthawed from frozen
  • 1 Tbsp sesame oil
Serve with
  • 2 hearts of romainewashed and separated
  • 1 head of radicchiowashed and separated
  • 4cups edamame without podscooked according to package directions
  • 1cup raw speltcooked according to package directions, drained, and cooled
  • 12in spears of asparagusblanchedboiling water for 3 minutes and cooled
  • 4 organic eggsboiled for 6 1/2 minutes
Instructions
  1. In food processor, combine dressing ingredients and pulse until smooth. Refrigerate until ready to use.
  2. In shallow plate, place 1 tsp tamari. On separate small plate, place sesame seeds. Place tuna steak in tamari and turn to coat on all sides. Transfer tuna to sesame seed plate, coating on all sides. Heat sesame oil on high heat. When pan is hot, add tuna, searing for about 10 seconds on 4 of the 6 sides, until sesame seeds are toasted and golden brown. (Do not sear the smallest surfaces.) Remove tuna to plate, allow to cool, and then cover and refrigerate until ready to serve.
  3. When ready to serve, on large platter or board, arrange romaine and radicchio leaves, edamame, spelt, and asparagus in separate sections. Using sharp knife, carefully slice tuna and fan out pieces to make them easy to select. Slice eggs in half and arrange on board.
  4. Provide serving spoons and tongs to make it easier for people to build their own salad according to their preferences.
Recipe Notes

Per serving: 390 calories; 26 g protein; 18 g total fat (3 g sat. fat); 34 g total carbohydrates (3 g sugars, 10 g fiber); 251 mg sodium