Sunday, March 27, 2011

Seared Tuna Salad with Wasabi Vinaigrette


1 Tbsp wasabi powder + 1 Tbsp and a bit water or 2 Tbsp prepared wasabi paste
1/4 cup olive oil
1-2 tsp rice vinegar
1 T honey
1/2 tsp garlic powder
pinch powdered ginger
pinch salt

Mix wasabi powder and water to form a paste. Slowly whisk in olive oil. When thoroughly combined, add vinegar, adjusting amount to taste. Whisk in remaining ingredients. Allow to sit at room temp for at least 1 hour for flavors to blend. Taste, adjust sweetness with additional honey and spiciness with a pinch of cayenne pepper if desired.


1 8 oz bag lettuce or greens, your choice.
1 dozen calamata olives
1 dozen grape tomatoes, halved
1 avocado, cubed
4 oz feta cheese, crumbled (optional: substitute 2 oz bleu cheese for half the feta)
handful sliced almonds

Toss together lettuce, olives, tomatoes, avocado, cheese. Sprinkle with almonds.


1-12 oz or 2-6 oz tuna steaks
2 T toasted sesame oil
1 T chili oil (“Mongolian Fire Oil” is good)
corn or canola oil
sesame seeds

Buy only tuna steaks that are still cryo-sealed and frozen hard. Do NOT accept partially thawed steaks from the display case. Thaw in the refrigerator for 36 hours.

In a bowl whisk together the sesame and chili oils. Open the tuna and roll around the bowl to coat well; cover and marinate in the fridge for 30 minutes.

Get a cast-iron or nonstick skillet burning hot over highest heat. Put a little corn or canola oil in the pan. Sprinkle the tuna with sesame seeds, place seed-side down in the pan and sprinkle the top with sesame seeds. Cook for 90 seconds only - DO NOT MOVE the steaks until it’s time to flip them. Flip, sprinkle cooked side with sesame seeds, and cook for 60-90 more seconds. The sides should be just completely grey. Remove from pan and allow to cool.

Slice tuna thinly (about 1/8 inch) along the grain. It should be nicely pink in the center. Arrange atop the salad. Drizzle the dressing over. Serve.

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