Sesame Crusted Tuna Salad with Ginger-Soy Dressing
- 2 Tbsps + 1 tsp rice wine vinegar
- 1 Tbsp + 1 Tbsp soy sauce
- 1/2 tsp chicken stock powder
- 2 Tbsps + 2 Tbsps olive oil.
- 1 tsp + 1 tsp wasabi paste
- 1/2 tsp sesame oil
- 1 tsp + 1 tsp fresh ginger, shredded
- Fresh ground pepper, to taste
- 1 clove garlic, shredded
- 450g/1 lb ahi tuna
- 2 large carrots, peeled and shredded
- 8 cups romaine lettuce, torn into pieces
- 1/4 cups sesame seeds
DirectionsWhisk together 2 Tbsps rice wine vinegar, 1 Tbsp soy sauce, chicken stock powder, 2 Tbsps olive oil, sesame oil, 1 tsp ginger and garlic. Toss the lettuce with the dressing. Whisk together 2 Tbsps olive oil, 1 tsp wasabi paste, and 1 tsp rice wine vinegar. Dip the tuna piece into the olive oil mix, then coat with the sesame seeds. Set a pan on the stove to medium-high heat. Turn, searing on all sides. Remove tuna and slice. Place the carrots over the lettuce. Place the tuna pieces over the salad. Mix the 1 tsp wasabi paste, 1 Tbsp soy sauce, and 1 tsp ginger. Drizzle the soy mixture over the tuna. Serve.
And now for the details…
There is something so right about tuna, sesame, ginger and soy. These flavours just seemed to be made for each other. Add in the slightly spicy kick of wasabi, and it is a match made in heaven.
The best part of this recipe? It can come together fairly quickly, too, so a great option for a weekday evening.
Mix together the other 2 tablespoons of olive oil, 1 teaspoon wasabi paste, and 1 teaspoon rice wine vinegar. Dip the tuna into the olive oil mix, coating the tuna on all sides.
Next we will be mixing together the salad dressing. We are going to whisk the 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1/2 tsp powdered chicken stock, 2 tablespoons olive oil, 1/2 teaspoon sesame oil, 1 teaspoon grated ginger, 1 grated garlic clove, and some fresh ground pepper. I added some sesame seeds to the dressing as well for added texture.
Sprinkle sesame seeds over all the sides of the tuna. Place the tuna on a pan heated to medium-high heat, and turn the piece of tuna every couple minutes, searing the tuna on all sides. Remove the tuna and slice the tuna into pieces.
Toss the lettuce with the salad dressing in a large serving platter. Place the carrots over the lettuce. Top with the tuna pieces.
Finally, whisk together the 1 teaspoon wasabi paste, 1 tablespoon soy sauce and 1 teaspoon grated ginger, and drizzle over the tuna. Serve immediately.