Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons

Total Time:
27 min
15 min
12 min

4 servings

  • 2 teaspoons wasabi paste
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup sesame oil
  • 1 tablespoon chopped fresh cilantro leaves
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup julienne red bell peppers
  • 1/2 cup julienne yellow bell peppers
  • 1/2 cup chopped red onions
  • 1/2 cup julienne carrots
  • 2 cups julienne Chinese cabbage
  • 1 teaspoon chopped garlic
  • 1/2 pound angel hair pasta, cooked until tender and tossed in 1 tablespoon olive oil
  • 1/4 cup chopped roasted peanuts
  • 4 (6-ounce) Ahi tuna steaks
  • Creole seasoning
  • 16 large wonton wrappers, thinly sliced
  • In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in the cilantro. Heat the olive oil in a medium-size saute pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the carrots and cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with Creole seasoning. In a large saute pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan and set aside. Fry the wontons until golden brown. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad. Garnish each plate with a pile of fried wontons. Garnish with parsley.

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4.8 8
This was a great recipe and if I was to make this again I would use less sesame oil, it was too strong for me. I didn't find Chinese cabbage so I used regular cabbage. item not reviewed by moderator and published
just made the vinaigrette for a salad - super yummy but I added 3xs the amount of wasabi and added sesame seeds on top. = item not reviewed by moderator and published
1/2 cup of sesame oil sounds like way TOO much. Did the reviewers follow the recipe exactly? I had something similar to this at a local restaurant and thought I'd try this. item not reviewed by moderator and published
I don't eat wheat, so I made this by substituting rice noodles (maifun) for the angel hair pasta. You've got to love wasabi to like this recipe because it is ALL about the delicious dressing -- but if you like wasabi you'll love this dish!! item not reviewed by moderator and published
I made this recipe for friends, and we all really loved it. I omitted the wontons, added basil and mint, plus sugar snap peas and bean sprouts, and I used soba noodles instead of angel hair pasta. item not reviewed by moderator and published
We loved this recipe. My 11 year old daughter made it for dinner. We used Yellowfin tuna as our market does not carry Ahi. It was very good. item not reviewed by moderator and published
I added some more julienned veggies like asparagus and up-ed the flavour with ginger and more wasabi, but overall this dish is gorgeous and filling. item not reviewed by moderator and published
This salad is a hit whenever I serve it. The stirfry vegetables, seared tuna and crispy noodles with the just spicy dressing are a great summer treat. I have served this salad more than 10 times to over 30 people and everyone raved. item not reviewed by moderator and published