I dream about meals like this.

For serious; I’m nuts about ahi tuna.

I’ve been called a sushi fiend.

Some may say I’m a salad fanatic.

I embrace it all, obviously.

Yesterday was a magically splendid day. Totally not expected, but dearly appreciated. It just pieced into perfection. Every moment unique and enjoyable. My heart is still smiling from the fresh and fond memories.

Sprawled out in the sun with our lattes and novels, C and I took in all the wonders and simplicities of spring in NYC. Holding hands in the park and falling asleep in the shade of a tree; the epitome of a wondrous lazy Saturday afternoon.

We headed home around 5 for an early dinner and a cold bottle of organic white… bliss.

Dinner was already planned, I had been secretly looking forward to it all day.

You see…

I did a bit of indulgent shopping at the culinary mecca that is Eataly; in Manhattans Flatiron District, and left with two glistening ahi tuna steaks.

The rest really just seemed to come to me; as if these yellowfin tunas had been destined to be brushed with wasabi paste, lightly sprinkled with kosher salt, and then dredged in black and white sesame seeds. Thrown into a pan sizzling with sesame oil for only a few second, then rested upon a gorgeous and refreshing salad.

The salad also effortlessly became the perfect bed for the seared fish to rest upon. Cooling avocado, crunchy cucumbers, and a tangy tomato blended into a divine accompanying partner to an already special dish. C had sesame ginger dressing from Trader Joe’s that was exactly the right flavor addition to lightly mix in with the salad.

Prep and cook time were about 20 minutes total, and I take pictures of everything; you could probably have this on your table in 15.

Sesame Encrusted Ahi Tuna- serves 2

Ingredients-

2- 1/2 pound ahi tuna steaks (sushi grade or really good quality)

2 tsp wasabi- powder mixed with a small amount of hot water

1/2 cup black and white sesame seeds

2 TBSP sesame oil, possibly a bit more if searing separately

Kosher salt; about 1 tsp

For salad-

8 slices of thickly cut tomatoes

1 avocado, sliced

1/2 seedless cucumber, sliced thinly

Directions-

Mix wasabi powder with a very small amount of hot water; until a paste is made. Spread wasabi paste on the tops of the tuna steaks, then sprinkle with kosher salt. Now dredge the tuna in the sesame seeds; make sure they are well covered as some of the seeds will come off when cooking.
Repeat the same steps for the other side of the tuna steaks; making sure they are fully covered with sesame seeds, including the sides of the fish.
Place pan on high heat and pour in sesame oil, letting pan get very hot before placing tuna steaks in. Once in the pan let the steaks cook for 30- 55 seconds (depending on how rare you like your fish) and flip over; searing for about another 30 seconds. Remove fish from pan and transfer to clean plate. Slice the fish on a right angle, then place over salad.