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Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette Recipe

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

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Average Rating:

Total Reviews: 123

Showing 31-40 of 123

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  • on July 21, 2010

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    I will never order Seared Ahi Tuna out again after I tried this easy and so tasty simple recipe. I often visited this local Restaurant that shares its name a city in Texas and this was way better. After learning just how simple it was to fix, I will never pay for it again at a Restaurant. Trust me on this one.

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  • on June 15, 2010

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    I love this recipe! It has definitely become one of my standbys. I always add a couple of tablespoons of fresh OJ to the dressing-- it gives it a nice citrus/ sweet flavor. Also, I add a sliced up avocado to layer with the ahi on top of the greens (pretty and tasty!. Very good and super easy weeknight dinner! Highly recommended.

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  • on April 07, 2010

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    I allways wondered how the japanese restaurants made that wonderful dressing...Well now I know! We Loved the whole dish. Thanks Rachel....

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  • on March 25, 2010

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    Quick and delicious!! The dressing makes it!!! I just used seasoned salt and pepper on tuna.

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  • on March 15, 2010

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    I doubled this recipe for my husband & I to share, then doubled the wasabi when I found the dressing a bit mild! Very nice, light meal. Will make again.

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  • on February 15, 2010

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    The 5 spice powder tastes a lot like cinnamon so, if you like that, go with her recipe as is. If not, I'd use more steak seasoning and less of the 5 spice. Next time I'd also only coat one side of the tuna. We had amazing quality tuna and I felt like the spice took over as opposed to just enhancing.

    I really liked the salad/dressing but, like others, we added in avocado. Such a great call!

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  • on January 21, 2010

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    This looks like an amazing recipe!! I just love finding healthy meals to share with my readers as well. Cooking for one should be a pleasure, not a chore. If can enjoy cooking for our families, we should be able to take that feeling to our own single plates.

    Thank you for making food fun and flavorful.

    Laurie
    lonelygourmet.com

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  • on January 01, 2010

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    Let me preface this by saying that I am that person who loves to cook, but hates going to the store - thus, I substitue in recipes. A lot. However, I found the staples in this recipe to be wonderful:

    First, the tuna. I subbed ground red pepper for the 5-spice, and the taste is wonderful, but with my skillet on high, this tuna smoked up my entire apartment in less than a minute - my cats are still walking around with their eyes closed - sorry kitties! Don't know if it was the pepper or not, but I had to turn back the heat - did anyone else have this problem? Also, even with the heat on medium, two minutes on each side, the tuna came our medium, a little over-done for my taste. However, the flavor of the crust was amazing, even if the center was a little dry.

    Now, for the dressing - the stated measurements definitely make enough for one person. Per the contents of my generous fridge, my salad consisted simply of spinach and red onion, but the dressing was so good I drank the left-overs (I made a double batch, while keeping the oil at 3 tablespoons. I did add white wine vinegar instead of rice (didn't have any, but it was still delicious!

    Overall, I thoroughly enjoyed this recipe - perhaps the next time will be even better if I use the correct ingredients! :

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  • on July 15, 2009

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    Rach, here's our take on this family favorite. Make a double batch of vinaigrette, REALLY COAT that ahi (love the 5 spice with S & P, get a great crust on it, slice it, plate it! Don't need anything else but hubby and a little vino. We enjoy this 3 times a month, never had ahi tuna until I found this recipe, thanks for sharing it!!!!!!!!

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  • on June 14, 2009

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    Not one of Rachael's finest. Everything was ok - but if you don't like Licorice don't use chinese 5 spice!

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