Seared Tuna Salad with Asian Vinaigrette

Total Time:
30 min
20 min
10 min

4 servings

  • 1/4 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 lime, juiced
  • 1 teaspoon grated ginger
  • 1 teaspoon Chinese mustard
  • 1 tablespoon chopped cilantro
  • 1/2 cup canola oil
  • 1 1/2 pounds Ahi tuna loin, cut in 4 strips
  • Salt and pepper
  • 2 tablespoons dark sesame oil
  • 1/3 cup sesame seeds
  • 1 bunch mizuna greens
  • 1 bunch arugula greens
  • 3 cups torn red leaf lettuce
  • 3 cups torn green leaf lettuce
  • 2 green onions, chopped
  • 1/2 cup fried rice noodles
  • 1/4 cup slivered almonds, toasted
  • 1 navel orange, peeled and sectioned
  • In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.

  • Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.

  • Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

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