Seared Tuna with Napa Cabbage and Carrot Salad with Fried Wontons

Total Time:
20 min
15 min
5 min

6 to 8 servings

  • For the Tuna:
  • 1 (2-pound) tuna loin
  • Emeril's Asian Essence, for seasoning
  • Salt freshly ground black pepper
  • 1 tablespoon ponzu
  • 2 teaspoons sesame oil
  • 1 cup black and white sesame seeds
  • For the Salad:
  • 2 cups julienned napa cabbage
  • 1 cup julienned carrot
  • 1/2 cup julienned scallion
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped peanuts
  • 1 package wontons, fried in large pieces
  • For the dressing:
  • 1 tablespoon ponzu
  • 2 teaspoons sesame oil
  • 2 teaspoons mixed black and white sesame seeds
  • 1 tablespoon canola oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Seaweed salad, for garnish, optional
  • Season the loin with Asian Essence. Completely coat the entire tuna loin with the salt and cracked black pepper. Pour some ponzu and sesame oil onto a shallow bowl, and dip the loin in to coat. Then, dip loin into sesame seeds to coat. In a saute pan, heat the canola oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices.

  • For the salad: Toss together all ingredients in a large bowl and dress lightly. Fry the wontons and toss in at the very end.

  • To serve: Place salad on the bottom of the plate, top with sliced tuna and sprinkle with remaining dressing. Seaweed salad, for garnish, if desired.

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