Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend.
2 tablespoons (30ml) red miso paste
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) honey
1 tablespoon (15ml) Asian (or toasted) sesame oil
1 tablespoon (15ml) thinly sliced scallions
1 teaspoon (5ml) minced fresh ginger
¼ teaspoon (1.25ml) salt
¼ teaspoon (1.25ml) freshly ground black pepper
1 Ahi tuna fillet (about 1-pound/455g), 1-inch (2.5 cm) thick
¼ cup (35g) black sesame seeds
1 teaspoon (5ml) salt
1 teaspoon (5ml) freshly ground black pepper
2 tablespoons (30ml) canola oil (or other oil suitable for frying)
2 avocados, halved, pitted, and peeled
4-6 handfuls arugula leaves
To make the miso vinaigrette, whisk the miso, vinegar, honey, sesame oil, scallions, ginger, with the ¼ teaspoon (1.25ml) salt, and ¼ teaspoon (1.25ml) black pepper in a small bowl. Set aside.
In another small bowl, combine the sesame seeds with the 1 teaspoon (5ml) salt and 1 teaspoon (5ml) pepper.
Coat both sides of the tuna with the sesame seed mixture, pressing gently to adhere.
Heat the canola oil in a medium, heavy-bottomed skillet over high heat until it is very hot, but not smoking.
Sear the tuna for 1 minute on each side for rare, 2 minutes on each side for medium rare.
Transfer the tuna to a cutting board and let it rest for at least 5 minutes.
Slice the tuna across the grain into ½ inch (1.25 cm) strips.
Slice each avocado half lengthwise into 5 equal wedges.
In a large bowl, toss the arugula with desired amount of miso vinaigrette and divide among 4 plates.
Arrange the avocado and tuna slices on top, and then serve.