Seared Tuna Salad with Asian Vinaigrette

Seared Tuna Salad with Asian Vinaigrette

Adapted from the Seared Tuna Salad with Asian Vinaigrette recipe on the Food Network website.

Seared Tuna Salad with Asian Vinaigrette

Ingredients

2 Tbl rice wine vinegar
1/2 Tbl soy sauce
1/2 Tbl freshly-squeezed lime juice
1/2 tsp grated ginger
1/2 tsp Dijon mustard
1 Tbl chopped cilantro
1/4 cup canola oil
1/2 pounds Ahi tuna loin, cut in 1/3″ strips
Salt and pepper
1 Tbl dark sesame oil
2 Tbl sesame seeds
120 grams mixed greens
1 scallion, chopped
2 Tbl slivered almonds, toasted
1 navel orange, peeled, section and slices cut in half
1 roasted red bell pepper, cleaned and sliced
2 hard-boiled eggs, shelled and sliced
1 avocado, sliced
Wasabi

Method

  • Whisk together vinegar, soy sauce, lime juice, ginger, mustard and cilantro.
  • Pour in the oil and continue to whisk until emulsified.
  • Mix greens with most, but not all, of the dressing and serve on individual plates.
  • Set on top of greens the sliced avocado, oranges, roasted red peppers and hard-boiled eggs.
  • Season tuna with salt and pepper; rub with oil.
  • Put sesame seeds on a plate. Press fish slices until lightly coated.
  • Heat a dry skillet over high heat.
  • Add fish; cook about 2-3 minutes per side.
  • Lay tuna strips on top and drizzle with remaining vinaigrette.
  • Serve immediately with wasabi.

Serves 2
Approximately 678 calories per serving



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