About the Recipe
Ingredients
Tahini, lemon, and honey vinaigrette
½ cup extra-virgin olive oil
Zest and juice of 2 lemons
1 tbsp tahini
1 ½ tbsp Dijon mustard
2 Tbsp honey
1 tsp sea salt
Tuna Ingredients:
2 tbsp canola oil
1 ½ lb albacore tuna loin
1 to 2 radishes, thinly sliced, for garnish
Radish sprouts, for garnish
Toasted sesame seeds, to sprinkle
Flaked sea salt, to sprinkle
Preparation
Viniagrette:
1. Combine all the ingredients in a medium bowl, whisking until well blended and emulsified. Taste and adjust seasoning with more lemon and salt if desired. 2. Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lemon flavor will start to weaken after a few days).
Tuna Tataki:
1. Heat the oil in a large skillet set over medium-high heat until almost smoking. Add the tuna loin, and sear each side for 20 seconds or until golden but still rare to medium-rare on the inside.
2. Immediately transfer the tuna to a cutting board. Use a sharp knife to cut into ¼-inch-thick slices. Arrange the slices on a serving platter, garnish with the radishes and sprouts, and sprinkle with the sesame seeds and salt.
3. Spoon over the vinaigrette and serve immediately.