Seared Tuna Salad Recipes

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SESAME CRUSTED SEARED TUNA SALAD BOWL



Sesame Crusted Seared Tuna Salad Bowl image

This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It's a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.

Provided by Aysegul Sanford

Categories     Seafood

Time 20m

Number Of Ingredients 17

5 tablespoons of lime juice from 3-4 limes (freshly squeezed)
Zest of 2 limes
2 teaspoons soy sauce
1 teaspoon Sriracha (or any other hot sauce you like (i.e. Tabasco))
2 cloves of garlic (finely minced)
3 tablespoons of olive oil
1 1/2 pounds 2-3 pieces of Yellow Fin Tuna Steak, pat-dried with paper towels
3 tablespoons vegetable oil
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper (or peppercorn mix)
1 cup of black & white sesame seeds
2 cups of baby arugula (rinsed and dried)
2 ripe avocados (pitted and cut into smaller cubes)
5 stalks of scallions (chopped)
1 jalapeno (seeded and chopped)
For the Bowl: (optional)
4 cups of cooked forbidden (black or brown rice)

Steps:

  • To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
  • To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
  • Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
  • To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
  • To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.

Nutrition Facts : Calories 607 kcal, Sugar 2 g, Sodium 1146 mg, Fat 44 g, SaturatedFat 14 g, Carbohydrate 13 g, Fiber 8 g, Protein 43 g, Cholesterol 65 mg, ServingSize 1 serving

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

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.

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