hemp crusted seared tuna with salad

Hemp Crusted Seared Tuna

hemp crusted seared tuna with salad

Hemp Crusted Seared Tuna Salad Recipe

With wild sashimi-grade tuna, this fresh tuna recipe is rich in omega-3 fatty acids and minerals. What brings seared tuna to the next level? Its caramelized hemp crust, decadent dijon vinaigrette, and freshly pickled red onions will have you and your family coming back for more.

Serves 4–6

Ingredients

Salad

  • 1 pound tuna cut into 6 rectangle pieces
  • 1 daikon, spiralized (optional)
  • 1 bag snap peas, slivered
  • 1 cup broccoli
  • ½ bunch scallions
  • ½ radicchio leaves

Seed Mixture

  • 25 g hemp seeds
  • 1 pic lemon zest
  • ½ tsp fennel seeds
  • ¼ tsp coriander seeds

Vinaigrette

  • 3 grams dijon
  • ¼ cup extra virgin olive oil
  • ½ cup avocado oil
  • cup lemon juice
  • cup sesame oil
  • ¼ cup hemp oil
  • cup tamari

Pickled Red Onions

  • 1 large red onion, sliced
  • ½ cup water
  • 1 cup sherry vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • Reserved seeds

Garnish

  • 1 pack baby sorrel leaves or baby greens
  • 1 avocado, pitted and sliced
  • Pickled red onions

Directions

  1. Measure all vinaigrette ingredients in blender and process on high for 30 seconds and reserve for later.
  2. Peel and thinly slice red onion. Boil vinegar and water and pour over onions. Allow to sit for 20 minutes minimum.
  3. In a dry pan, toast fennel, coriander, and hemp seeds on medium heat until golden and fragrant then crush or lightly pulse in a spice grinder. Add the lemon zest and seasoning and spread on a medium size plate. Reserve some seed mixture for garnish.
  4. Cut tuna into equal rectangle pieces and push each side into seed mixture to crust evenly.
  5. Heat a large sauté pan on high heat. Once hot, add avocado oil to coat the bottom and allow to heat. Sear your tuna on all sides and remove onto paper towel. If your pan is not hot enough, the tuna will steam in its own juices and you will not get the crispy crust desired.
  6. Prepare vegetables as indicated and combine in a large bowl with enough vinaigrette to coat.
  7. Slice tuna into ¼ thick slices and plate 4–6 slices on top of your salad in individual bowls.
  8. Add garnish items.

hemp crusted seared tuna with salad

Trevor Ross

About Trevor Ross

As graduate of Le Cordon Bleu Culinary Arts Institute, London born Chef Trevor Ross opened Calgary's Starbelly Restaurant in 2015. Eager to continue creating, he founded The Grass Roots of Food; adapting global cuisines into a nutritious, yet delicious in-home personal chef services for an affluent social class. He specializes in catering, interactive cooking demonstrations as well as consulting. As a strong advocate of scratch cooking, Trevor adds a healthy twist to classic cravings. Whether serving celebrities, business moguls, elite athletes or his family, Trevor's creative approach focuses on real, wholesome ingredients that encourage the entire body to thrive. In 2013, Trevor Ross Launched his website, www.trevorross.ca in order to extend the reach of his culinary efforts.