Salad with fried tuna in a sesame crust and wasabi

Ingredients:

Fish

• 3/4 cup wasabi-infused sesame seeds
• 1/3 cup coarsely ground black pepper
• 1/3 cup coarse Hawaiian sea salt
• 4 yellowfin tuna steaks, 170–220 g each, 4 cm thick.
• 4 tbsp. l. sesame oil
• Vegetable oil for grilling

Vinaigrette dressing

• 0.5 cups honey
• 0.5 cup red wine vinegar
• 0.5 tsp ground black pepper
• 2 tablespoons Dijon mustard
• 0.5 cup soybean oil

Salad

• 60g spring salad mix (spinach, lettuce, red and green romaine, chard, endive, and radicchio)
• 4 tbsp capers
• 2 large carrots
• 2 large tomatoes
• 1 small red cabbage
• 1 cucumber
• 1 Romaine heart
• Half a medium red onion, finely diced
• 1 lemon
• 2 avocados

Preparation:

1. Fish:
   
   Combine wasabi seeds, ground black pepper, and Hawaiian sea salt in a medium bowl. Place the steaks in the bowl and carefully turn them over to coat completely. Transfer the steaks to a plate and refrigerate until ready to use.
2. Vinaigrette dressing:
   
   Combine honey, vinegar, pepper and mustard in a small bowl, then pour in the oil, whisking constantly.
3. Salad:
   
   Chop and combine the mixed vegetables, capers, carrots, tomatoes, cabbage, cucumber, romaine lettuce, and onion to your liking, then toss with a little vinaigrette and divide among plates. Place a lemon wedge on the side of each plate and cut the avocado into quarters. Slice each avocado quarter 3-6 times, creating a fan shape with each quarter. Set aside.
4. Preheat the grill, covered, for 10 minutes. Fold a clean kitchen towel into a 10x15 cm rectangle. Pour 2 tablespoons of vegetable oil into a bowl and dip one side of the kitchen towel into the oil.
5. Open the grill and begin wiping the grates with an oiled towel. Repeat until the grill grates are smooth and clean. Pour sesame oil onto a small plate. Coat each steak in sesame oil on both sides, then transfer to the grill.
6. Grill for 1 minute on each side. Then immediately remove from the grill, slice with a sharp knife into 0.3–0.5 cm thick slices, and arrange directly on the salad plates. Top each salad with a fan of avocado. Finally, finish your dish with a good Chardonnay or IPA.