My favorite from the Koi restaurant that burned down in Lehi.
|½ cup||ginger, minced|
|¼ cup||sesame seeds|
|1 tbsp||cracked black pepper|
|½ lb||very fresh, sushi-grade ahi tuna|
|1 tbsp||lime juice|
|1 medium||avocado, ripe, peeled and sliced|
|2 cups||mixed greens (spinach, chopped romain hearts)|
|12 thin slices||red onion|
|1 medium||tomato, peeled, seeded and diced|
|1 small||shallot, minced|
|½ tsp||ginger, finely grated|
|—||black pepper, fresh-ground|
|⅓ cup||soy sauce|
|⅓ cup||lime juice|
|⅓ cup||olive oil|
0. Make the ginger sauce in a small bowl combining the shallot, ginger, a few snaps of the pepper grinder, soy sauce and lime juice. Slowly wisk in the olive oil and set aside. Wisk thoroughly before using each time below.
1. On a shallow plate, mix together the ginger, sesame seeds and cracked black pepper. Season the tuna lightly with salt.
2. Make ½" deep incisions in the tuna, every ¼" or closer if you like to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so that the mixture sticks to the tuna.
3. Place a sauté pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per surface. Set tuna aside. Deglaze pan with lime juice. Pour the lime juice over the tuna.
4. In a bowl, combine the avocado, greens, red onion and tomato. Toss with some of the ginger sauce. Slice the tuna following the incisions you made. Place some of the dressed greens on 4 plates. Arrange the tuna on top. Drizzle with the rest of the ginger sauce.