SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
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.
TUNA SALAD
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
WASABI SESAME CRUSTED SEARED AHI TUNA SALAD
Steps:
- For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
- For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
- For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
- Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
- Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
- Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!
WASABI TUNA SALAD
An eastern twist on a western favorite, the use of wasabi horseradish gives a nice compiment to the familiar flavors of tuna fish and mayo. It's simple to make and works well on its own, or as an ingredient in sandwiches or onigiri (Japanese Rice Balls). I've gotten many compliments on this recipe and it's incredibly simple to make.
Provided by Arctides Regalis
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- You'll want to flake your tuna first. I prefer to use a potato masher, but so long as it gets flaked to bits, it'll work. Use what suits you best.
- Mix in the mayo and relish thoroughly, to your desired consistency.
- Mix in the spoonful of wasabi powder, distributing it evenly throughout the tuna-mayo mixture.
- Seal and refrigerate for 1 or two hours before using, allowing the flavors to mingle properly. It's as simple as that.
Nutrition Facts : Calories 366, Fat 18.2, SaturatedFat 3.6, Cholesterol 72.2, Sodium 316.1, Carbohydrate 8.8, Fiber 0.1, Sugar 2.7, Protein 39.9
WASABI SEARED TUNA SALAD
I love a nice big dinner salad, and this one is great when you feel like something reminiscent of sushi.
Provided by EmmyDuckie
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix wasabi powder with just enough soy sauce to make a thick paste.
- Rub wasabi paste onto both sides of tuna steaks.
- Heat 1 tbsp oil in a nonstick skillet over med-high heat.
- Sear tuna for about 30-45 seconds on each side, just enough to get a crust.
- Slice tuna thin, and set aside.
- Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon.
- Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste.
- This goes great with Miso soup and a little sticky rice.
Nutrition Facts : Calories 460.5, Fat 34, SaturatedFat 5.3, Cholesterol 43.1, Sodium 574.2, Carbohydrate 11.1, Fiber 7.7, Sugar 1.4, Protein 30.4
WASABI LIME TUNA SALAD
Steps:
- Put tuna in bowl, coarsely chop 2 eggs, and add to tuna. Cut remaining eggs in half lengthwise and set aside. Add celery, capers and onion to tuna, mix well with a fork breaking up the tuna into small pieces. Add mayonnaises, salt and pepper and parsley. Arrange lettuce in 4 wide, shallow bowls. Mound tuna on greens, garnish with remaining eggs, tomatoes, olives and lime wedges.
WASABI SALAD DRESSING
Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.
Provided by MishainFL
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 g
TUNA WITH WASABI LIME BUTTER SAUCE
I have been making this recipe for years. It was actually one of the first things I ever learned to cook. Remains a staple in my cookbook.
Provided by Valerie in Florida
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
- Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
- Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan).
- Make sauce while tuna marinates:.
- In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
- Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate).
- This dish goes well served with garlic mashed potatoes and french green beans.
SEARED TUNA WITH WASABI-BUTTER SAUCE
I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Provided by DARLA
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
- Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
- Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g
INA GARTEN'S TUNA SALAD
From Barefoot Contessa and the Food Network Website. I wanted to post it here because I couldn't find it. Also planning on adding this to my primal cookbook. Uses real grilled tuna steaks instead of boring old canned or packed tuna. And it's mayo-free!
Provided by cellar door
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Nutrition Facts : Calories 550.7, Fat 32.1, SaturatedFat 5.8, Cholesterol 86.2, Sodium 1357.1, Carbohydrate 11.5, Fiber 4.8, Sugar 1.9, Protein 54.8
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