Asian Sesame Salad With Seared Tuna Food
ASIAN SESAME SALAD WITH SEARED TUNA
Learn how to make a great salad with seared tuna recipe! The key to this Asian Sesame Salad with Seared Tuna recipe is the toasted sesame dressing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Brush both sides of fish steaks evenly with oil; season with pepper.
- Grill 3 to 4 min. on each side or until medium-rare doneness. Remove from grill; cover to keep warm.
- Combine all remaining ingredients except nuts; place on platter. Slice the fish; place on salad. Sprinkle with nuts.
Nutrition Facts : Calories 470, Fat 27 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 37 g
SESAME CRUSTED SEARED TUNA SALAD BOWL
This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It's a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.
Provided by Aysegul Sanford
Categories Seafood
Time 20m
Number Of Ingredients 17
Steps:
- To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
- To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
- Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
- To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
- To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.
Nutrition Facts : Calories 607 kcal, Sugar 2 g, Sodium 1146 mg, Fat 44 g, SaturatedFat 14 g, Carbohydrate 13 g, Fiber 8 g, Protein 43 g, Cholesterol 65 mg, ServingSize 1 serving
SPICY SESAME TUNA SALAD
Provided by Damaris Phillips
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make - and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
SEARED TUNA SALAD WITH ASIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
- Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
- Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
CRUNCHY ASIAN SESAME SALAD
This salad is great. Light, crunchy and pleasantly nutty. After graduating from college this past May and being home looking for a job I got sick of eating the same things everyday so I threw this together for something lighter. I've included what I use below, but this salad lends itself to be pretty flexible. Would be great with sliced grilled chicken on top or shrimp might be good too, with a little squeeze of lime. One warning: this makes quite a lot of salad so unless you are feeding a crowd I wouldn't put the dressing on all of the salad at once... it won't keep (soggy lettuce, soggy crunchies, etc). A good solution would be to bag up single serving portions in ziplock baggies and then top with dressing and crunchies when ready to serve. You could even put them straight into the bag and shake to mix it up before putting on a plate.
Provided by Steph.K
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
- When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
- Top with dressing and enjoy!
SESAME CRUSTED TUNA WITH ASIAN SLAW
This is a healthy light dinner perfect for a hot summer night. Even better, it can be on the table in 20 minutes! -Jackie Campbell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place first six ingredients in a large bowl. Toss with 1/4 cup dressing and salt., Place remaining dressing and sesame seeds in separate shallow bowls. Dip tuna in dressing, then in sesame seeds to coat both sides., In a large skillet, cook tuna over medium-high heat until medium-rare to slightly pink in center, 2-3 minutes per side. Serve with slaw.
Nutrition Facts : Calories 534 calories, Fat 24g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 707mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 7g fiber), Protein 46g protein.
ASIAN SEARED TUNA SALAD
Make and share this Asian Seared Tuna Salad recipe from Food.com.
Provided by s_tamayo
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the tuna steak with balsamic vinegar, salt and pepper.
- Place the fish, in a large skillet coated with nonstick cooking spray. Cook on both sides over medium-high heat until the fish is seared on the outside but still pink in the center. Cut seared tuna on the bias into 1/2-inch-thick slices.
- Dressing: mix the vinegar, chili sauce and oil.
- In a bowl, place the salad mix, bean sprouts and serve the tuna fillets on top. Sprinkle with the peanuts.
- Add the dressing and serve.
Nutrition Facts : Calories 428, Fat 35.9, SaturatedFat 5, Sodium 921.1, Carbohydrate 19.1, Fiber 6.3, Sugar 9.8, Protein 7.5
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