Pepper-Crusted Tuna Salad with Sesame Vinaigrette and Fresh Wasabi Leaves Recipe

Name: Pepper-Crusted Tuna Salad with Sesame Vinaigrette and Fresh Wasabi Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons freshly ground coarse peppercorns; 1 tablespoon coarse salt; 1/2 teaspoon sugar; 1 (12-ounce) center-cut tuna loin; 2 tablespoons rice wine vinegar; 1 tablespoon soy sauce; 1 tablespoon honey; 2 teaspoons toasted sesame oil; 1 tablespoon peanut or canola oil; Pinch cayenne pepper; 1 package Emeril's Asian Wasabi Salad Blend; 2 tablespoons torn fresh chives; 2 tablespoons torn fresh flat-leaf parsley; Salt and ground white pepper; 3 tablespoons diagonally sliced green onions; 1/2 cup fresh orange segments, skin and white pith removed; 1/3 cup toasted cashews, roughly chopped; 1/2 cup crispy wonton strips, optional

Servings: persons

2 teaspoons freshly ground coarse peppercorns
1 tablespoon coarse salt
1/2 teaspoon sugar
1 (12-ounce) center-cut tuna loin
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1 tablespoon peanut or canola oil
Pinch cayenne pepper
1 package Emeril's Asian Wasabi Salad Blend
2 tablespoons torn fresh chives
2 tablespoons torn fresh flat-leaf parsley
Salt and ground white pepper
3 tablespoons diagonally sliced green onions
1/2 cup fresh orange segments, skin and white pith removed
1/3 cup toasted cashews, roughly chopped
1/2 cup crispy wonton strips, optional

1
Heat a large, nonstick skillet over medium-high heat for 5 minutes.
2
Mix together the ground peppercorns, coarse salt, and sugar.
3
Pat the pepper mixture all over the tuna loin to form a crust on all sides.
4
Place the seasoned tuna onto the preheated skillet and sear on all sides, about 5 minutes total.
5
Remove the tuna loin from the heat and cool completely.
6
(Tuna should be nicely seared on the outside and rare on the inside.)
7
In a small bowl, whisk together the vinegar, soy sauce, honey, sesame oil, peanut oil, and cayenne.
8
Remove the wasabi leaves from the salad blend (the large leaves in the top of the package) and finely chop or cut into thin strips.
9
Place the remaining Asian Wasabi Salad Blend in a large bowl and toss with the wasabi leaves, chives, and parsley.
10
Drizzle the vinaigrette over the leaves, tossing to coat.
11
Season blend with salt and ground white pepper, as needed.
12
Fold in the green onions and orange segments.
13
Arrange salad on individual plates or a serving platter.
14
Cut tuna into slices and fan out on top of salad.
15
Top with cashews and wonton strips if desired.

123

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 18 ingredients. The key ingredients include: 2 teaspoons freshly ground coarse peppercorns, 1 tablespoon coarse salt, 1/2 teaspoon sugar, 1 (12-ounce) center-cut tuna loin, and more.

Yes, Pepper-Crusted Tuna Salad with Sesame Vinaigrette and Fresh Wasabi Leaves 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.

Pepper-Crusted Tuna Salad with Sesame Vinaigrette and Fresh Wasabi Leaves

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