Seared Yellowfin Tuna Salad with Wasabi Vinaigrette
Wasabi Vinaigrette:
1 teaspoon wasabi paste
1½ Tablespoons rice wine vinegar
1½ Tablespoons soy sauce
5 Tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
Tuna:
2 Tablespoons dark sesame oil
2 Tablespoons soy sauce
1 Tablespoon peeled and grated fresh ginger
1 clove garlic, minced
1 teaspoon fresh lime juice
2 sashimi grade yellowfin tuna steaks, 6 to 8 ounces each
Sesame seeds
Freshly ground pepper
Salad:
5 ounces mixed baby greens
4 radishes, sliced
½ cup sliced English cucumber
Green onion curls, for garnish
Whisk together the vinaigrette ingredients in a medium bowl until well combined; season with salt and pepper, and set aside.
Mix together the sesame oil, soy sauce, ginger, garlic and lime juice in a small bowl. Place the tuna steaks in a small baking dish, cover with the marinade, wrap tightly and refrigerate for at least 1 hour. Heat a skillet over medium-high. Remove the tuna from the marinade, and coat generously with sesame seeds and pepper. Sear the tuna for 1 to 1½ minutes on all sides (or longer for tuna that is cooked through). Remove the tuna and cut into ¼-inch slices.
Combine the greens, radishes and cucumbers in a large bowl. Divide the salad between 2 plates and top with the tuna slices. Drizzle the salad with the vinaigrette and garnish with green onions. Serve immediately. Serves 2.