Seared Tuna with Chinese Salad and Ginger-Soy Vinai

Name: Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons low-sodium soy sauce; Juice of 1 lime; Splash of rice wine vinegar; 2 teaspoons grated fresh ginger; 4 teaspoons Chinese mustard; 1 tablespoon honey; 1/3 cup canola oil; 1 tablespoon sesame oil; Freshly ground black pepper; 1/2 head Chinese cabbage, such as napa or Savoy, shredded; 1 bunch watercress, hand-torn; 1/4 cup chopped fresh cilantro; 1 hothouse cucumber, sliced thin; 2 green onions, sliced on the diagonal, white and green parts; 2 radishes, sliced in circles; 1 carrot, sliced thin; 1/4 cup radish sprouts (optional); 1/4 cup slivered almonds, toasted; 1/2 cup canned mandarin orange segments, drained; 2 sushi-quality tuna steaks, such as ahi (yellowfin), 6 to 8 ounces each; 2 tablespoons sesame oil; Sea salt and ground white pepper; 1/2 cup sesame seeds; 1 tablespoon canola oil

Servings: persons

3 tablespoons low-sodium soy sauce
Juice of 1 lime
Splash of rice wine vinegar
2 teaspoons grated fresh ginger
4 teaspoons Chinese mustard
1 tablespoon honey
1/3 cup canola oil
1 tablespoon sesame oil
Freshly ground black pepper
1/2 head Chinese cabbage, such as napa or Savoy, shredded
1 bunch watercress, hand-torn
1/4 cup chopped fresh cilantro
1 hothouse cucumber, sliced thin
2 green onions, sliced on the diagonal, white and green parts
2 radishes, sliced in circles
1 carrot, sliced thin
1/4 cup radish sprouts (optional)
1/4 cup slivered almonds, toasted
1/2 cup canned mandarin orange segments, drained
2 sushi-quality tuna steaks, such as ahi (yellowfin), 6 to 8 ounces each
2 tablespoons sesame oil
Sea salt and ground white pepper
1/2 cup sesame seeds
1 tablespoon canola oil

1
To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey.
2
Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together.
3
Add a few twists of freshly ground black pepper to give the vinaigrette bite.
4
Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl.
5
Use your hands to toss the salad.
6
Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again.
7
Dont dress the salad yet because it will get soggy.
8
Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.
9
Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper.
10
Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds.
11
Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat.
12
Lay the steaks in the hot pan.
13
Sear the tuna for about 3 minutes, until the sesame seeds form a crust.
14
Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare.
15
Slice the tuna on a slight angle into 1-inch-thick slices.
16
Toss the salad with half the vinaigrette; season with salt and pepper.
17
Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing.
18
Elegant presentation!

743

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 24 ingredients. The key ingredients include: 3 tablespoons low-sodium soy sauce, Juice of 1 lime, Splash of rice wine vinegar, 2 teaspoons grated fresh ginger, and more.

Yes, Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette 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 with Chinese Salad and Ginger-Soy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions