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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 Method

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)

Method
 

Dressing
  1. 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
  1. 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
  1. 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.