Fresh Cherry and Seared Sesame Tuna Salad


Sesame Cherry Marinade:
2 Tbsp. sesame oil
2 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
1 clove garlic, minced
2 c. 100% Montmorency cherry juice

Cherry Vinaigrette:
1 Tbsp. balsamic vinegar
2 Tbsp. 100 Montmorency cherry juice
½ tsp. Dijon mustard
2 tsp. honey
Pinch salt
¼ c. olive oil

1 (8 oz.) tuna steak
1 oz. sesame seeds
Mixed salad greens
4 oz. crumbled Feta cheese
½ lb. fresh Bing cherries, halved and pitted

For the Cherry Vinaigrette: Mix all of the ingredients well, except the olive oil, in a small bowl. Slowly drizzle in the olive oil, whisking continuously, until it is well incorporated. Set aside until ready to use.
For the tuna: Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Heat a non-stick skillet over medium high heat. When the pan is hot, remove the tuna steaks from the marinade, coat with sesame seeds on both sides, and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare). Remove the tuna from the pan and slice into ¼-inch thick slices.
Arrange the salad greens in a bowl; sprinkle some of the Feta cheese and halved cherries on top of the greens, top with the sliced tuna steak, and drizzle with vinaigrette.