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Before you jump to Sesame Crusted Seared Ahi Tuna Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.
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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, after all. It's about being sensible, usually.
We hope you got insight from reading it, now let's go back to sesame crusted seared ahi tuna salad recipe. You can have sesame crusted seared ahi tuna salad using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Sesame Crusted Seared Ahi Tuna Salad:
- Take of salad.
- Get 4 cup of black and white sesame seeds.
- Use 4 of each ahi tuna steaks.
- You need 1/2 head of nappa cabbage.
- You need 2 bags of Cole slaw mix.
- Prepare 3/4 cup of shredded carrots.
- You need 2 of each avocados.
- Prepare 1 of each English cucumber.
- Get of ponzu dressing.
- Prepare 3 tbsp of ginger grated.
- You need 2 cup of Light soy Sauce.
- Get 4 tbsp of sugar.
- Prepare 2 tbsp of kosher salt.
- Provide 3 tbsp of Siracha hot sauce.
- You need 1/2 cup of mirin.
- Provide 1/3 cup of lemon juice.
- Get 1 1/2 cup of sesame oil.
Instructions to make Sesame Crusted Seared Ahi Tuna Salad:
- Make the dressing first just mix all the ingredients together and then add the oil slowly while whisking to combine let sit to marinate 15 min at least.
- Now coat the tuna steaks with the sesame seeds set back into the fridge to let sit while you put the salad part together.
- Julienne the nappa cabbage and mix it with the bags of Cole slaw mix cut cucumber into thin slices at a bias and slice the avocados nice and thin.
- Now sear off the tuna to med rare like 3 minutes a side in a fry pan with a little bit of oil.
- If dressing separated just whisk it and it will come back together then toss the dressing with the cabbage to your preference.
- Put a nice mound of the salad in the middle of the plate slice the tuna and place around then the cucumbers top with avocado and carrots..
- Save the left over dressing in a container it holds for just about 2 weeks or longer in fridge.
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