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Restaurants›JOEY Bellevue›Yellowfin Tuna Salad Recipe

Yellowfin Tuna Salad Recipe

Name: JOEY Bellevues Yellowfin Tuna Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb yellowfin tuna loin; 2 tbs soy sauce (for marinade); 1 tsp rice vinegar (for marinade); 1 tsp sesame oil (for searing); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cup ripe mango, peeled and cut into 1/2-inch cubes; 1 each ripe avocado, peeled, pitted and sliced; 4 cups mixed salad greens (butter lettuce, arugula or spring mix); 0.5 cup shredded carrot; 2 each scallions, thinly sliced; 0.25 cup fresh cilantro leaves, roughly chopped; 0.25 cup dry roasted peanuts, roughly chopped; 0.5 cup crispy gyoza strips (store-bought or homemade); 0.5 cup fresh cilantro (stems trimmed); 1 tbs fresh ginger, peeled and roughly chopped; 1 each garlic clove, peeled; 2 tbs rice vinegar; 1 tbs lime juice (about 1 lime); 1 tsp honey or agave; 1 tbs low-sodium soy sauce; 3 tbs neutral oil (canola or grapeseed); 0.5 tsp sesame oil; 1 tbs water (to thin, if needed); 0.25 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp toasted sesame seeds (white or mixed); 2 each lime wedges

Inspired by JOEY Bellevue

Time30m

Serves2

seared rare, mango, peanuts, avocado, crispy gyoza strips, cilantro ginger dressing

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Ingredients

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Tuna & Marinade

1 lb yellowfin tuna loin

2 tbs soy sauce (for marinade)

1 tsp rice vinegar (for marinade)

1 tsp sesame oil (for searing)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Salad Components

1 cup ripe mango, peeled and cut into 1/2-inch cubes

1 each ripe avocado, peeled, pitted and sliced

4 cups mixed salad greens (butter lettuce, arugula or spring mix)

1/2 cup shredded carrot

2 each scallions, thinly sliced

1/4 cup fresh cilantro leaves, roughly chopped

1/4 cup dry roasted peanuts, roughly chopped

1/2 cup crispy gyoza strips (store-bought or homemade)

Cilantro-Ginger Dressing

1/2 cup fresh cilantro (stems trimmed)

1 tbs fresh ginger, peeled and roughly chopped

1 each garlic clove, peeled

2 tbs Rice vinegar

1 tbs lime juice (about 1 lime)

1 tsp honey or agave

1 tbs low-sodium soy sauce

3 tbs neutral oil (canola or grapeseed)

1/2 tsp Toasted sesame oil

1 tbs water (to thin, if needed)

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Finishing & Garnish

1 tsp toasted sesame seeds (white or mixed)

2 each Lime wedges

Method

Tuna & Marinade

Marinate

Pat the tuna dry with paper towels. In a small bowl combine 2 tbs soy sauce and 1 tsp rice vinegar. Brush or spoon the mixture over all sides of the tuna. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Season

Just before searing, season the tuna on all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot.

Sear

Add 1 tsp sesame oil to the hot pan and swirl. Sear the tuna 45–60 seconds per side for rare (depending on thickness), rotating to get all sides browned but the center still pink. For a 1-inch-thick loin, 45 seconds per side should be enough. Remove tuna to a cutting board and rest 3–5 minutes before slicing thin (about 1/4-inch slices).

Cilantro-Ginger Dressing

While the tuna rests, make the dressing. In a blender or food processor add 1/2 cup cilantro, 1 tbs chopped ginger, 1 garlic clove, 2 tbs rice vinegar, 1 tbs lime juice, 1 tsp honey, 1 tbs soy sauce, 3 tbs neutral oil, 1/2 tsp sesame oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Blend until smooth. If the dressing is too thick, add up to 1 tbs water to reach a pourable consistency. Taste and adjust: more lime for brightness, more honey for sweetness, or more soy for saltiness.

Salad Assembly

In a large bowl or on individual plates lay down 4 cups mixed salad greens. Scatter 1/2 cup shredded carrot and the sliced scallions over the greens.

Distribute 1 cup diced mango and the sliced avocado across the salad. Sprinkle 1/4 cup chopped roasted peanuts and 1/4 cup chopped cilantro evenly.

Toss gently with about half of the cilantro-ginger dressing to coat the greens lightly. Reserve the rest of the dressing to drizzle over the tuna and finish the plate.

Arrange the sliced seared tuna over the dressed greens. Drizzle the remaining dressing over the tuna and around the plate.

Finish by sprinkling 1/2 cup crispy gyoza strips over the top for crunch, then dust with 1 tsp toasted sesame seeds. Serve with lime wedges on the side to squeeze over just before eating.