Grilled Tuna Salad With Wasabi Dressing Recipe

Name: Grilled Tuna Salad With Wasabi Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 teaspoons soy sauce; 1 tablespoon plus 2 teaspoons olive oil; 1 1/4 pounds fresh tuna steak; 4 teaspoons wasabi powder*; 2 tablespoons tahini* (sesame paste); 2 tablespoons rice vinegar; 1 teaspoon Dijon mustard; 1 teaspoon sugar; 2 small garlic cloves, minced; Salt and freshly ground pepper; 7 ounces alfalfa sprouts (4 cups); 7 ounces trimmed enoki mushrooms* (2 cups); 1/2 pound young spinach, stemmed; 2 tablespoons slivered Japanese pickled ginger*; *Available at Asian markets and health food shops

Servings: persons

1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon plus 2 teaspoons olive oil
1 1/4 pounds fresh tuna steak
4 teaspoons wasabi powder*
2 tablespoons tahini* (sesame paste)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
2 small garlic cloves, minced
Salt and freshly ground pepper
7 ounces alfalfa sprouts (4 cups)
7 ounces trimmed enoki mushrooms* (2 cups)
1/2 pound young spinach, stemmed
2 tablespoons slivered Japanese pickled ginger*
*Available at Asian markets and health food shops

1
In a shallow glass dish, combine 1 tablespoon of the soy sauce and 1 teaspoon of the oil. Add the tuna and coat well. Refrigerate for about 15 minutes, turning the fish twice.
2
Light a grill or preheat the broiler. In a small bowl, mix the wasabi powder with 4 teaspoons of hot water. Cover and set aside for 5 minutes.
3
In another bowl, stir 2 tablespoons of warm water into the tahini. Stir in the wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 teaspoons soy sauce and 4 teaspoons oil. Season with salt and pepper.
4
Season the tuna with salt and pepper; grill or broil until crusty on the outside and rare within, about 4 minutes per side. Transfer the fish to a plate to rest for a few minutes, then slice it against the grain 1/3 inch thick.
5
In a large bowl, toss the alfalfa sprouts with the enoki mushrooms and all but 2 tablespoons of the dressing; loosen the sprouts to evenly distribute the dressing. Scatter the spinach leaves on 4 large plates and arrange the tuna on top. Drizzle on the remaining 2 tablespoons dressing. Mound the sprout salad on the tuna, scatter the pickled ginger on top and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons soy sauce, 1 tablespoon plus 2 teaspoons olive oil, 1 1/4 pounds fresh tuna steak, 4 teaspoons wasabi powder*, and more.

Yes, Grilled Tuna Salad With Wasabi Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Tuna Salad With Wasabi Dressing

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