Seared Ahi Tuna Salad Recipes

SEARED AHI TUNA SALAD

Steps:

• Make dressing:
• Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
• Make wontons:
• Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)
• Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.
• Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.
• Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.

SEARED AHI TUNA SALAD

Steps:

• For dressing:.
• Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
• For wontons:.
• Pour oil into heavy medium saucepan to depth of 1-inch. Heat oil to 375. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wontons can be made 2 hours ahead. Let stand at room temperature).
• Place tomatoes in small bowl.
• Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds.
• Drain, rinse with cold water and pat dry.
• Place in medium bowl; toss with 2 tablespoons dressing.
• Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes.
• Transfer seeds to large plate.
• Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere.
• Return same skillet to high heat.
• Brush skillet with some of deep-frying oil.
• Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side.
• Transfer fish to work surface.
• Mound lettuces on 4 plates.
• Thickly slice fish; arrange fish, slices overlapping, on lettuces.
• Surround lettuces with tomatoes, carrots and peas, dividing equally.
• Drizzle each salad with some dressing.
• Garnish with wonton strips.
• Serve, passing any remaining dressing separately.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD

Steps:

• Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
• Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
• Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.