Wasabi-Infused Seared Tuna Salad with Creamy Avocado
For those evenings when you crave the vibrant flavors of sushi but want the freshness of a salad, this Wasabi-Infused Seared Tuna Salad is your perfect solution. Featuring succulent sushi-grade tuna lightly seared to perfection and shrouded in a zesty wasabi paste, this dish is a celebration of tastes and textures. The complimentary creaminess of ripe avocado, the refreshing crunch of daikon, and the crispness of fresh salad greens come together to create an unforgettable culinary experience. Perfect as a delightful dinner option, it can also elevate any casual dining experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Fresh sushi grade tuna steaks
8 ounces (Sliced thin after searing.)
Wasabi powder
1 tablespoon (Mixed with soy sauce to form a paste.)
Vegetable oil
2 tablespoons (Divided for searing and dressing.)
Soy sauce
1 tablespoon (Divided for paste and dressing.)
Avocado
1 (Sliced.)
Shredded daikon radish
1/2 cup (Freshly shredded.)
Salad greens
2 cups (Mixed greens or your favorite variety.)
Rice wine vinegar
1 tablespoon (For dressing.)
Pickled ginger
to taste (For garnish.)
Instructions
1
In a small bowl, combine wasabi powder with enough soy sauce to form a thick, spreadable paste.
2
Generously coat both sides of the sushi-grade tuna steaks with the wasabi paste, ensuring even coverage.
3
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat until shimmering.
4
Gently place the tuna steaks in the skillet, searing for 30-45 seconds on each side, or until a golden crust forms, while keeping the center rare.
5
Remove the tuna from the skillet and let it rest for a minute before slicing it thinly against the grain.
6
On individual plates, create a vibrant bed of salad greens and elegantly arrange the sliced tuna on top.
7
Add avocado slices, shredded daikon radish, and a few pieces of pickled ginger for an added kick.
8
In a small bowl, whisk together the remaining soy sauce, oil, rice wine vinegar, and a splash of ginger juice if available, then drizzle this dressing over the salad.
9
Season with salt and pepper to taste and serve immediately for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Wasabi-Infused Seared Tuna Salad?
It is a fresh, vibrant salad featuring sushi-grade tuna steaks seared with a wasabi-soy crust, served over greens with avocado and daikon.
Is the tuna in this recipe cooked all the way through?
No, the tuna is intended to be seared for only 30-45 seconds per side to create a golden crust while keeping the center rare.
What type of tuna is required for this salad?
You should use fresh sushi-grade tuna steaks to ensure the dish is safe to consume when served rare.
How do I make the wasabi coating?
Combine wasabi powder with a small amount of soy sauce until it forms a thick, spreadable paste.
How long does it take to sear the tuna?
The tuna requires approximately 30 to 45 seconds per side in a hot nonstick skillet.
What is the best way to slice the seared tuna?
Let the tuna rest for a minute, then use a sharp knife to slice it thinly against the grain for maximum tenderness.
Can I use wasabi paste from a tube instead of powder?
Yes, you can use tube paste, though mixing powder with soy sauce allows you to control the thickness and saltiness of the coating.
Is this Wasabi-Infused Seared Tuna Salad spicy?
It has a zesty kick from the wasabi and pickled ginger, but the creaminess of the avocado helps balance the heat.
How can I make this recipe gluten-free?
To make it gluten-free, substitute the standard soy sauce with a certified gluten-free tamari or coconut aminos.
What is shredded daikon radish?
Daikon is a mild-flavored, large white radish that adds a refreshing crunch often found in Japanese cuisine.
What kind of oil should I use for searing?
A neutral oil with a high smoke point, such as vegetable oil, grapeseed oil, or canola oil, is best for searing tuna.
Which salad greens are recommended for this dish?
Mixed spring greens, baby spinach, or arugula work well to create a vibrant bed for the tuna.
How do I prevent the tuna from sticking to the skillet?
Use a nonstick skillet and ensure the oil is shimmering hot before adding the tuna steaks.
Can I prepare the tuna in advance?
While the tuna can be seared ahead of time, it is best enjoyed immediately after slicing to maintain the contrast between the crust and the rare center.
What are the health benefits of this salad?
This salad is high in lean protein from the tuna and rich in healthy monounsaturated fats from the avocado.
Can I grill the tuna instead of searing it in a pan?
Yes, you can grill the tuna over high heat for the same duration (30-45 seconds per side) to achieve a smoky seared effect.
How do I choose a ripe avocado for this recipe?
Select an avocado that feels slightly soft to gentle pressure but is not mushy, with a dark green or black skin.
What can I use as a substitute for daikon radish?
If daikon is unavailable, you can use thinly sliced red radishes or julienned cucumber for a similar crunch.
Is the pickled ginger necessary?
It is optional, but it provides a sweet and tangy contrast that complements the seared tuna and wasabi.
How do I make the salad dressing?
Whisk together the remaining soy sauce, vegetable oil, and rice wine vinegar, adding a splash of ginger juice if you have it.
Can I use frozen tuna for this salad?
Yes, as long as it is high-quality sushi-grade tuna that has been properly thawed in the refrigerator overnight.
What temperature should the skillet be for searing?
The skillet should be at medium-high heat until the oil is shimmering but not smoking.
Why do I need to rest the tuna before slicing?
Resting allows the internal temperature to stabilize slightly so the tuna slices cleanly without falling apart.
Can I add other vegetables to this salad?
Absolutely; shredded carrots, edamame, or snap peas would make excellent additions to the salad base.
Is this tuna salad keto-friendly?
Yes, this recipe is low in carbohydrates and high in protein and fats, making it suitable for a ketogenic diet.
How should I store leftovers?
Store the tuna and salad components separately in airtight containers in the refrigerator for up to 24 hours.
What side dishes pair well with this salad?
It pairs wonderfully with miso soup, seaweed salad, or a side of steamed brown rice.
Can I use balsamic vinegar instead of rice wine vinegar?
Balsamic is too heavy; if you lack rice wine vinegar, use apple cider vinegar or white wine vinegar as a closer substitute.
Is this recipe considered low calorie?
Yes, it is a relatively low-calorie meal as it uses lean fish and fresh greens with a light vinaigrette.
What makes this dish 'sushi-inspired'?
The use of sushi-grade tuna, wasabi, soy sauce, pickled ginger, and daikon mimics the core flavors of traditional sushi.