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Sesame Crusted Tuna Salad with Ginger-Soy Dressing

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Side Dish

Ingredients
  

Dressing

  • 2 Tbsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 1/2 tsp chicken stock powder (e.g. OXO brand)
  • 2 Tbsp olive oil
  • 1 tsp wasabi paste
  • 1/2 tsp sesame oil
  • 1 tsp fresh ginger (peeled and shredded)

Tuna

  • 450 g ahi tuna (1 lb, sushi grade)
  • 1 tsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 1 tsp wasabi paste
  • 1 tsp fresh ginger (peeled and shredded)
  • 1/4 cup sesame seeds

Salad

  • 2 large carrots (peeled and shredded)
  • 8 cup romaine lettuce (torn to bite-sized pieces, can use any lettuce)

Instructions
 

Dressing

  • Whisk together 2 Tbsps rice wine vinegar, 1 Tbsp soy sauce, chicken stock powder, 2 Tbsps olive oil, sesame oil, 1 tsp ginger and garlic.

Tuna

  • Whisk together 2 Tbsps olive oil, 1 Tbsp soy sauce, 1 tsp wasabi paste, 1 tsp rice wine vinegar, and 1 tsp shredded ginger. Dip the tuna piece into the olive oil mix, turning to coat on all sides, then coat with the sesame seeds. Set a dry pan on the stove to medium-high heat. Turn, searing on all sides. Remove tuna and slice.

Salad Assembly

  • Toss the lettuce with the dressing. 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.
Keyword Ginger, Salad, Salad Dressing, Sesame, Soy Sauce, Tuna