WASABI SESAME CRUSTED SEARED AHI TUNA SALAD
Steps:
- For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
- For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
- For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
- Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
- Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
- Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!
SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
- Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
TUNA SALAD
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
WASABI ENCRUSTED TUNA STEAKS
This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans.
Provided by chefbeo71
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
- Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
- While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.
Nutrition Facts : Calories 534 calories, Carbohydrate 51.8 g, Cholesterol 68.1 mg, Fat 11.6 g, Fiber 19.3 g, Protein 54.7 g, SaturatedFat 1.8 g, Sodium 403.9 mg, Sugar 10.8 g
SEARED TUNA WITH WASABI-BUTTER SAUCE
I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Provided by DARLA
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
- Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
- Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g
WASABI SEARED TUNA SALAD
I love a nice big dinner salad, and this one is great when you feel like something reminiscent of sushi.
Provided by EmmyDuckie
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix wasabi powder with just enough soy sauce to make a thick paste.
- Rub wasabi paste onto both sides of tuna steaks.
- Heat 1 tbsp oil in a nonstick skillet over med-high heat.
- Sear tuna for about 30-45 seconds on each side, just enough to get a crust.
- Slice tuna thin, and set aside.
- Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon.
- Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste.
- This goes great with Miso soup and a little sticky rice.
Nutrition Facts : Calories 460.5, Fat 34, SaturatedFat 5.3, Cholesterol 43.1, Sodium 574.2, Carbohydrate 11.1, Fiber 7.7, Sugar 1.4, Protein 30.4
WASABI TUNA SALAD
Make this on a bed of greens, tuna on crackers, in a wrap or on your favorite bread! Asian Flair! A great recipe to use leftover Grilled Tuna "beeriyaki Recipe #176028 but do use any of your favorite grilled tuna recipes. Used Wasabi Herbed Mayonnaise.
Provided by Rita1652
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix dressing together add scallions.
- Flake tuna steaks adding 2 tablespoons or more if the tuna is not cooked rare.
- Save remaining for dipping into grilled shrimp or veggies!
- Place on a wrap with lettuce and tomato or which ever way you`d enjoy it.
Nutrition Facts : Calories 58.8, Fat 5, SaturatedFat 0.8, Cholesterol 5.2, Sodium 122.4, Carbohydrate 3.3, Fiber 0.5, Sugar 1.6, Protein 0.5
WASABI TUNA SALAD
An eastern twist on a western favorite, the use of wasabi horseradish gives a nice compiment to the familiar flavors of tuna fish and mayo. It's simple to make and works well on its own, or as an ingredient in sandwiches or onigiri (Japanese Rice Balls). I've gotten many compliments on this recipe and it's incredibly simple to make.
Provided by Arctides Regalis
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- You'll want to flake your tuna first. I prefer to use a potato masher, but so long as it gets flaked to bits, it'll work. Use what suits you best.
- Mix in the mayo and relish thoroughly, to your desired consistency.
- Mix in the spoonful of wasabi powder, distributing it evenly throughout the tuna-mayo mixture.
- Seal and refrigerate for 1 or two hours before using, allowing the flavors to mingle properly. It's as simple as that.
Nutrition Facts : Calories 366, Fat 18.2, SaturatedFat 3.6, Cholesterol 72.2, Sodium 316.1, Carbohydrate 8.8, Fiber 0.1, Sugar 2.7, Protein 39.9
TUNA AND MUSHROOM KEBABS WITH WASABI VEGETABLE SALAD
Provided by Food Network
Yield 4 to 6 servings as an appetize
Number Of Ingredients 14
Steps:
- Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated.
- Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer.
- Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving.
- On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinated vegetables.
WASABI GRILLED TUNA SALAD
Being an avid off-shore fisherman(and I cannot stomach canned tuna) there is plenty of fresh Tuna steaks around during the season. As tuna does not freeze well (unless its processed) we tend to cook more than needed at times and this recipe was developed for the left overs. Now I grill Tuna just to make the salad.
Provided by freddwhy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Grill to 350 degrees.
- Salt and pepper the tuna steaks.
- Spray grill with non stick spay and grill tuna until medium well done.
- Flake the tuna apart with a fork. Add to a large mixing bowl and allow to cool. After cooling add the celery and green onion and mix well.
- Combine the Sour Cream, Mayonnaise, White Vinegar and Wasabi in a small bowl and whisk. Add mixture to tuna and stir until all the meat is coated. Chill and serve on toast or on a leaf of Romaine lettuce.
Nutrition Facts : Calories 341.2, Fat 21.1, SaturatedFat 6.2, Cholesterol 65.7, Sodium 875, Carbohydrate 9.4, Fiber 0.7, Sugar 3.5, Protein 27.6
WASABI AHI TUNA TARTARE
An easy sushi inspired tuna appetizer for two. I use 100% cold pressed unrefined peanut oil because it retains a strong peanut aroma and taste. The furikake does all the heavy lifting in this recipe.
Provided by Angela Bull Radoff
Categories Appetizers and Snacks Seafood
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
- To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 9.6 g, Cholesterol 51 mg, Fat 15.4 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 272.1 mg, Sugar 3.5 g
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