Seared Tuna Salad with Wasabi Butter Sauce
User Reviews
5.0
27 reviews
Excellent
Seared Tuna Salad with Wasabi Butter Sauce
Report
This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!
Share:
Ingredients
- ½ cup Panko bread crumbs (or gluten free panko)
- 3 tablespoons black and white sesame seeds
- 4 5-ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
- ½ teaspoon kosher salt
- freshly ground black pepper
- Canola oil or cooking spray
- 2 tablespoons reduced sodium or gluten-free soy sauce
- 1 teaspoon prepared wasabi paste
- 2 teaspoons minced shallots
- ¼ cup white wine (I used Sauvignon Blanc)
- 2 tablespoons whole milk
- 2 tablespoon unsalted butter
- 4 cups fresh baby arugula
- 4 cups fresh baby spinach
- Sliced radish (for garnish (optional))
- sliced cucumber (for garnish (optional))
Instructions
- Mix panko and sesame seeds on a large plate or shallow bowl.
- Season tuna with salt and pepper, to taste. Gently press both sides of each tuna steak into the crumb mixture.
- Heat a large skillet over medium-high heat and spray with oil.
- Add 2 steaks, spray each with oil and allow them to cook 2-3 minutes, or until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks.
- Set all 4 steaks on a cutting board and allow them to rest and cool.
- Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.
- In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes. Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
- Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
- To serve: Distribute arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with about 1 ½ tablespoons of sauce. Serve immediately.
Notes
- Recipe developed with Danielle Hazard.
Nutrition Information
Show Details
Serving
1tuna steak with spinach and arugula
Calories
311kcal
(16%)
Carbohydrates
12g
(4%)
Protein
37g
(74%)
Fat
11g
(17%)
Saturated Fat
4.5g
(23%)
Cholesterol
80mg
(27%)
Sodium
552mg
(23%)
Fiber
2.5g
(10%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1tuna steak with spinach and arugula | |
| Calories | 311kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 37g | 74% |
| Fat | 11g | 17% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 80mg | 27% |
| Sodium | 552mg | 23% |
| Fiber | 2.5g | 10% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
