Asian Style Seared Tuna Salad |
| Name: |
Princess Bodani |
| Base: |
MCAGCC 29 Palms |
| Recipe: |
Serves 2:
For the tuna:
2 tbsp peanut or sesame oil
12 oz pack fresh or frozen tuna steaks (6 oz each)
1 tbsp miso paste
1/8 cup low-sodium soy sauce
2 tbsp sesame seeds, toasted
salt and pepper to taste
For the salad:
1 head red-leaf lettuce, shredded
2 scallions, sliced
1/8 cup crispy chow mein noodles
2 tbsp sesame seeds, toasted
1/8 cup fresh bean sprouts
For the dressing
1/2 tbsp prepared wasabi paste
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp peanut or sesame oil
Marinate tuna steaks in soy sauce and miso paste for 1/2 hour.
Meanwhile, shred the lettuce and combine all ingredients for the salad except the chow-mein noodles and place in refrigerator.
heat a pan on med-high with the 2 tbsp oil for the steaks. then remove steaks and roll outer edges of steaks in sesame seeds. Sear the tuna steaks for about 1.5 to 2.5 per side (depending on how rare you like them).
Let the steaks rest for a few minutes while you make the dressing.
Combine all ingredients for the dressing and whisk together vigorously.
Assemble salad by plating the salad mix and topping with slices of the seared tuna steaks and then sprinkling crispy noodles over the top. drizzle dressing over the salad.
I usually serve it with sake and instant packaged miso soup or other brothy asian soup.
Enjoy! |
| |
|
|
