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Seared Yellowfin Tuna Salad with Wasabi Vinaigrette
From Peace Meals
Since the fish is served rare, purchase sashimi grade only and serve it the same day you buy it.
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.
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