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!
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
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
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.
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.
YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 1h52m
Yield 6 appetizer servings
Number Of Ingredients 26
Steps:
- Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
- In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
- Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
- To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
- Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
- In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
- Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.
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 SESAME TUNA
If you like the flavor of wasabi you will like this recipe. These do not come out of the pan fiery hot, but with wasabi flavor. You can always add more heat if you wish.
Provided by Wing-Man
Categories Tuna
Time 26m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the soy sauce, wasabi paste and cracked black pepper; mix well.
- Add the tuna and turn until thoroughly coated on both sides.
- Let sit for 10 minutes or plan ahead and let marinate overnight in a zipper bag or foodsaver bag.
- Coat a pan with nonstick cooking spray and preheat over high heat.
- Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely.
- Grill the tuna for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Slice thinly and serve with rice or stir fry.
- Remember fish cooks fast and will be dry and chewy if overcooked.
Nutrition Facts : Calories 370.9, Fat 17.3, SaturatedFat 3.4, Cholesterol 64.6, Sodium 2079.5, Carbohydrate 6.6, Fiber 2.5, Sugar 0.7, Protein 46.7
WASABI SALAD DRESSING
Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.
Provided by MishainFL
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 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
SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE
I combined a few recipes to come up with this. The dressing is so good. I used 1 TBS wasabi paste, which makes it a little spicy, so reduce amount if you like less spicy.
Provided by Cul_de_sac_Barbie
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
- To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
- Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
- To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.
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