Seared Tuna Salad with a Wasabi Vinaigrette and Cri

Name: Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a mixing bowl, combine the wasabi, honey and vinegar.
2
Whisk well.
3
Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies.
4
Season with salt and pepper.
5
Stir in the cilantro.
6
Heat the olive oil in a medium-size saute pan over medium heat.
7
Add the peppers and onions and season with salt and pepper.
8
Cook, stirring for 2 minutes.
9
Add the carrots and cabbage and cook, stirring, for 2 minutes.
10
Season again with salt and pepper.
11
Remove from the heat and stir in the garlic.
12
Pour the mixture into a medium-size mixing bowl and let cool.
13
Add the pasta, 3/4 of the dressing and peanuts.
14
Toss well.
15
Season with salt and pepper.
16
Season both sides of the tuna with Creole seasoning.
17
In a large saute pan, over medium heat, add the remaining tablespoon of oil.
18
When the oil is hot, sear the tuna for 2 to 3 minutes on each side.
19
Remove from the pan and set aside.
20
Fry the wontons until golden brown.
21
To serve, mound the salad in the center of each plate.
22
Slice the tuna in half, diagonally and lay against the salad.
23
Garnish each plate with a pile of fried wontons.
24
Garnish with parsley.

1480

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 teaspoons wasabi paste, 1 tablespoon honey, 1/4 cup rice wine vinegar, 1/2 cup vegetable oil, and more.

Yes, Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons 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.

That's it — enjoy your meal!

Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions