Seared Ahi Tuna Salad Recipe
line caught, seared-rare furikake-crusted yellowfin tuna, field greens, carrots, radish, avocado, pickled cucumbers, peanut ponzu vinaigrette + soy dipping sauce on the side
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Ingredients
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Tuna
Salad
Peanut Ponzu Vinaigrette
Soy Dipping Sauce
Method
Prepare the Tuna
- 1
Season the Tuna
Pat the Ahi tuna steaks dry with paper towels. Sprinkle the furikake seasoning evenly on both sides of the tuna steaks, pressing gently to adhere.
- 2
- 3
Slice the Tuna
Remove the tuna from the skillet and let it rest for 2 minutes. Using a sharp knife, slice the tuna into thin strips.
Prepare the Salad
- 4
- 5
Combine the Salad
In a large bowl, combine the field greens, carrots, radishes, avocado, and pickled cucumbers. Toss gently to mix.
Make the Peanut Ponzu Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together the peanut butter, ponzu sauce, rice vinegar, sesame oil, honey, salt, and pepper until smooth.
Prepare the Soy Dipping Sauce
- 7
Mix the Sauce
In a small bowl, combine the soy sauce and wasabi paste. Adjust the amount of wasabi to your taste.
Assemble the Dish
- 8
Plate the Salad
On a serving plate, arrange a generous portion of the salad. Top with the sliced seared tuna.
- 9
Serve with Sauces
Drizzle the peanut ponzu vinaigrette over the salad and serve the soy dipping sauce on the side.
