Ingredients
- 2 ahi tuna steaks (6 ounces each)
- Peanut oil
- Salt and freshly ground pepper
- 2 avocados, peeled, pitted and thinly sliced
- 4 cups mizuna leaves
- 2 plum tomatoes, finely chopped
Directions
Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices
Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette.
Wasabi vinaigrette:
- 1/4 cup rice wine vinegar
- 2 teaspoons wasabi paste
- 1/4 cup olive oil
- Salt and freshly ground pepper
Whisk together all ingredients until combined. Season with salt and pepper to taste
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By cindiherres_6935273
Pomeroy, WA
on March 12, 2013
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At another reviewer's advise, I also coated the tuna with black sesame seeds. My Hubby absolutely loved it with a 1 minute sear per side. I prefer it a little more done so cooked mine a little more. It was fantastic!
By dgalminas_11912487
Roselle, IL
on July 08, 2012
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I like the dressing with the tomatoes and avocados. I coated the tuna with seaseme seeds before grilling.
By CarolynnAnn
La Jolla, CA.
on June 09, 2011
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This was sensational! BTW..I tossed in a little bit of Pineapple Teriyaki Sake into the fold. The blend of flavors was in perfect harmony! If this is the ONLY way I can get my husband to eat the swimming kind - then so be it and we are all happy!
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