Seared Ahi Tuna And Salad Of Mixed Greens With Wasabi Vinaigrett Recipes

SEARED AHI SALAD WITH CREAMY WASABI DRESSING

Steps:

• Heat a cast iron skillet to medium-high with enough oil to coat the surface, about 2 tablespoons.
• Stir together the ground cumin, smoked paprika, turmeric, cloves, and sea salt in a small bowl. Sprinkle both sides of the ahi fillet with the spice blend.
• Carefully place the ahi fillet on the center of the surface of the hot skillet. Cook 1 to 1-½ minutes, or until the fillet is golden-brown and crispy. Flip and cook on the other side for 1 to 1-½ minutes, or until tuna reaches desired done-ness. Transfer to a cutting board and allow fish to cool. Once cool enough to handle, cut the tuna into strips. Refrigerate until ready to use.
• Combine all of the ingredients for the dressing in a small blender. Blend until completely smooth.
• Add all of the ingredients for the salad in a large serving bowl. Toss in desired amount of creamy wasabi dressing. Serve salad with seared ahi tuna on top.

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE

Steps:

• To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
• To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
• Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
• To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETT

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

WASABI SEARED TUNA SALAD

Steps:

• Mix wasabi powder with just enough soy sauce to make a thick paste.
• Rub wasabi paste onto both sides of tuna steaks.
• Heat 1 tbsp oil in a nonstick skillet over med-high heat.
• Sear tuna for about 30-45 seconds on each side, just enough to get a crust.
• Slice tuna thin, and set aside.
• Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon.
• Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste.
• This goes great with Miso soup and a little sticky rice.