- In a flat, shallow dish, marinate tuna in Kikkoman Poke Sauce. Cover and let tuna sit, in refrigerator, for up to 2 hours, turning tuna periodically.
- Remove tuna from refrigerator and wipe off excess marinade. Coat a large saute pan with oil and bring to high heat. Carefully add tuna to pan and sear for 1 minute on each side. Remove tuna from pan and immediately roll in combined sesame seeds until tuna loin is well coated on all sides. Let tuna rest for 5 minutes, then slice into 1/2” slices.
- Combine Poke Soy Vinaigrette ingredients in bowl, whisk until well combined and set aside.
- Combine salad greens, vegetables, orange segments and salad dressing (reserve 1 tsp) in large bowl and mix well with tongs.
- Build the Seared Ahi Tuna Citrus Salad:
- Place dressed salad onto serving plate
- Shingle tuna slices on top of the salad
- Spoon reserved dressing on top of tuna slices
Seared Ahi Tuna Citrus Salad
ingredients
5 oz Ahi Tuna Loin, sushi-grade
2 tbsp Kikkoman Poke Sauce
1 tbsp White Sesame Seeds
1 tbsp Black Sesame Seeds
4 oz Mixed Greens
1 oz Red Onion, sliced 2” x 1/2”
1/2 oz Radish, slice 3/16”
1/2 oz Carrots, sliced 3/16”
1 oz Cucumbers, sliced 3/16”
2 oz Orange segments
Poke Soy Vinaigrette:
2 tbsp Canola Oil
2 tbsp Kikkoman Poke Sauce
3 tbsp Kikkoman Rice Vinegar, unseasoned
2 tbsp Orange Juice
1 tsp Sugar
1/2 tsp Garlic, minced
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE