Seared Tuna with Watercress and Peruvian Avocado
Lightly season the tuna with salt and pepper and coat with sesame seeds on all sides. Shake lightly to remove the excess. In a skillet, heat 2 tablespoons of oil and sear the tuna, 3 minutes per side. Remove from heat and cut into ¼-inch slices.
To make the vinaigrette, in a small bowl, mix the remaining olive oil, along with the balsamic vinegar and lime juice. Season with salt and pepper and whisk vigorously. Set aside.
To make the salad, in a medium bowl, toss the avocado, watercress, red onion, and red pepper.
Place the salad on serving plates, arrange the tuna and drizzle with the vinaigrette.
Difficulty level: medium
2 pieces fresh tuna, 4 ounces each Salt and pepper
½ cup mixed black and white sesame seeds
6 tablespoons olive oil
2 tablespoons balsamic vinegar Juice of ½ lime
1 Peruvian avocado, pitted, peeled, and sliced
1 cup watercress
2 thin slices red onion, cut into quarters
1/4 small red bell pepper, cut into thin strips