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Seared Tuna Salad with Wasabi Butter Sauce
5 from 18 votes

Seared Tuna Salad with Wasabi Butter Sauce

This Seared Tuna Salad features ahi tuna steaks crusted with panko and sesame seeds, quickly seared to maintain a tender interior. Served over fresh arugula and spinach, it is matched with a creamy wasabi butter sauce made by reducing shallots in white wine and combining soy and wasabi paste with butter and milk. Optional garnishes include radish and cucumber slices for freshness.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 311 kcal
Course: Salad, Lunch
Cuisine: Chinese, Japanese

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

    Cup of Yum
  1. Mix panko and sesame seeds on a large plate or shallow bowl.
  2. Season tuna with salt and pepper, to taste.  Gently press both sides of each tuna steak into the crumb mixture.
  3. Heat a large skillet over medium-high heat and spray with oil.
  4. 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.
  5. Set all 4 steaks on a cutting board and allow them to rest and cool.
  6. Meanwhile, in a small bowl, combine soy sauce and wasabi paste.  Set aside.
  7. 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).
  8. Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
  9. 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

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: 4 servings

Amount Per Serving

Calories 311

% 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.