Seared Ahi Tuna Salad With Fresh Snap Peas

Ingredients

• 1 teaspoon sesame oil dark
• 0.5 teaspoon ginger fresh minced peeled
• 0.5 teaspoon coarsely ground pepper black
• 4 teaspoons honey 
• 3 tablespoons juice of lime fresh
• 6 cups salad greens mixed
• 3 teaspoons olive oil extra-virgin divided
• 0.5 cup scallions thinly sliced
• 1 teaspoon sesame seed toasted
• 1.5 cups sugar snap peas trimmed
• 24 ounce yellowfin tuna steaks 
• 0.5  plus divided

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

1. Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
2. For the dressing, combine lime juice, honey, remaining 2 teaspoons olive oil, sesame oil, ginger, and remaining 1/8 teaspoon salt in a bowl; whisk to combine. Set aside.
3. Heat a large skillet over medium-high heat.
4. Add tuna; cook 3 minutes without disturbing. Turn and cook 2 minutes more or to desired degree of doneness.
5. Transfer to a cutting board; slice into 1/2-inch-thick pieces.
6. Place 1 1/2 cups greens on each of 4 plates. Top each salad with 1/4 of the sliced tuna.
7. Add even amounts of snap peas, scallions, and sesame seeds.
8. Drizzle evenly with dressing.
9. *Choose ahi or yellowfin tuna over bluefin tuna: Recent reports have found unsafe levels of mercury in bluefin.