Pepper-Crusted Tuna Salad with Sesame Vinaigrette

Jason and I saw this recipe on TV after he got back from a recent fish trip. We broke out the fresh fish and gave it a try. The Vinaigrette is amazing and can be used for so many other recipes. Yet another great find....

Ingredients
Tuna Rub

• 2 teaspoons freshly ground coarse peppercorns
• 1 tablespoon coarse salt (sea salt or kosher salt)
• 1/2 teaspoon sugar
• 1 (12-ounce) center - cut tuna loin

Sesame Vinaigrette

• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1 tablespoon peanut or canola oil
• pinch of cayenne pepper (more if you like it spicy)

Salad Mix

• 1 package fresh spring mix
• 2 sliced green onions scallions
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons torn fresh chives (optional)
• 1/2 cup fresh orange segments, skin and white pith removed
• 1/3 cup toasted cashews, roughly chopped
• 1/2 cup crispy wonton strips

Heat a large, nonstick skillet over medium heat for 5 minutes. Mix together the ground peppercorns, coarse salt, and sugar. Pat the pepper mixture all over the tuna loin to form a crust on all sides. Place the seasoned tuna onto the preheated skillet and sear on all sides, about 5 minutes total. Remove the tuna loin from the heat and cool completely. (Tuna should be nicely seared on the outside and rare on the inside)

In a small bowl, whisk together the vinegar, soy sauce, honey, sesame oil, peanut oil and cayenne. Set aside. Mix the salad mix, parsley, chives, and orange segments. Toss the salad mix with some of the vinaigrette. Fold in the green onions and orange segments

Arrange salad on individual plates or serving platter. Cut the tuna into slices and fan out on top of salad. Top with cashews and wonton strips if desired.