Seared Tuna Salad with Wasabi Butter Sauce
User Reviews
5
Seared Tuna Salad with Wasabi Butter Sauce
Description
The dish begins with fresh or thawed ahi tuna steaks coated in a mixture of panko breadcrumbs and both black and white sesame seeds. Seasoned with salt and pepper, the tuna is seared in a hot skillet briefly on each side to create a crispy crust while keeping the center rare and tender. The steaks are rested after cooking to maintain juiciness.
A sauce made by simmering minced shallots in white wine is thickened with milk and combined with reduced sodium soy sauce and wasabi paste, then finished with butter, creates a smooth, spicy-tangy accompaniment that enhances the richness of the tuna. The salad base of arugula and spinach adds a fresh, slightly bitter contrast that balances the dish.
Optionally garnishing with thinly sliced radish and cucumber adds crunch and a refreshing note. This salad serves well as a refined lunch or light dinner showcasing contrasting textures and complex flavors.
The recipe was developed in collaboration with Danielle Hazard, ensuring balanced taste and presentation.
Ingredients
- ½ cup panko bread crumbs (or gluten free panko)
- 3 tablespoons sesame seeds black and white
- 4 Ahi Tuna steak 5-ounce, raw, or yellowfin tuna steak; example used Trader Joe's frozen ahi tuna steaks
- ½ teaspoon kosher salt
- black pepper freshly ground
- canola oil or cooking spray
- 2 tablespoons soy sauce reduced sodium or gluten-free
- 1 teaspoon wasabi paste
- 2 teaspoons shallot minced
- ¼ cup white wine (I used Sauvignon Blanc)
- 2 tablespoons milk whole
- 2 tablespoon butter unsalted
- 4 cups arugula fresh baby
- 4 cups spinach fresh baby
- radish for garnish (optional, sliced
- cucumber for garnish (optional, sliced
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
- Use a very hot skillet and sear tuna steaks quickly to keep the center tender and rare.
- Rest the seared tuna before slicing to retain juices.
- The wasabi butter sauce combines savory soy, spicy wasabi, and richness from butter for balanced flavor.
- Garnish with sliced radish and cucumber for extra crispness and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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