Jun 04 2026
Restaurants›The Courtney Room›Seared Tuna Salad Recipe

Seared Tuna Salad Recipe

Inspired by The Courtney Room
Time1h
Serves2

mussel escabeche, fennel, shiso, cabbage, jalapeño, taro root, local greens

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Ingredients

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Salad Ingredients

Mussel Escabeche Ingredients

Method

Preparation of Mussel Escabeche

  1. 1

    Cook the Mussels

    In a pot, add mussels with olive oil, garlic, bay leaves, black peppercorns, and salt. Cover and steam until the mussels open, about 5-7 minutes.

  2. 2

    Make the Escabeche

    Remove the mussels from heat. In the same pot, add white vinegar and bring to a simmer. Add the cooked mussels back into the pot and let them marinate for at least 30 minutes.

Preparation of Salad

  1. 3

    Prepare the Vegetables

    Thinly slice the fennel, jalapeño, and cabbage. Peel and julienne the taro root. Rinse and dry the shiso leaves.

  2. 4

    Sear the Tuna

    Heat a skillet over high heat and sear the tuna steaks for about 1-2 minutes on each side for medium-rare. Remove and slice thinly.

  3. 5

    Assemble the Salad

    In a large bowl, combine mixed greens, fennel, cabbage, taro root, and jalapeño. Top with sliced tuna and shiso leaves. Drizzle with escabeche sauce from the mussels.

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