Asian salad with seared ahi tuna

A great blend of flavours and textures!

Perfectly-seared tuna is meaty yet tender, and the fresh greens and vegetables provide a nice counterpoint of crunch. The hot-salty-sour-sweet dressing brings it all together with a bang. With tuna, it’s best to buy it from a reputable fishmonger. If you are worried about eating fish that is cooked to ‘just rare’, freeze it first and then let it thaw before searing.

Ingredients

  • 2 (6 oz) ahi or yellowfin tuna steaks (3/4” thick)
  • freshly ground black pepper
  • 2 tablespoons (30 mL) soy sauce (or tamari for a gluten-free version)
  • 1/2 teaspoon (2.5 mL) chili garlic paste
  • 1 tablespoon (15 mL) grated fresh ginger
  • 2 teaspoons (10 mL) rice vinegar
  • 1/2 teaspoon (2.5 mL) white sugar
  • 2 teaspoons (10 mL) lime juice
  • 2 tablespoons (30 mL) olive oil
  • 1 tablespoon (15 mL) sesame oil
  • 2 teaspoons (10 mL) sesame seeds, toasted
  • 1 green onion, thinly sliced
  • 6 cups (1.4 L) mixed baby greens, washed & dried
  • 1/4 English cucumber, quartered lengthwise and thinly sliced
  • 1/2 cup (125 mL) red pepper, thinly sliced

Method

  • In a small bowl, make dressing by combining soy sauce, chili paste, ginger, vinegar, sugar and lime juice; whisk in sesame oil then drizzle in olive oil in a slow stream while whisking vigorously to emulsify dressing slightly.
  • Divide greens evenly on four serving plates. Sprinkle cucumber and red pepper over the greens.
  • Season both sides of tuna steaks generously with freshly ground black pepper. Heat a heavy duty non-stick or cast iron skillet over high heat. When the pan is hot, sear tuna for one minute on each side. It should still be red in the middle.
  • Remove tuna from pan and slice into 1/4″ thick slices; fan these out over the plated greens and vegetables.
  • Drizzle with dressing; sprinkle with a few green onion slices and toasted sesame seeds.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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