Seared Tuna with Napa Cabbage and Carrot Salad with

Name: Seared Tuna with Napa Cabbage and Carrot Salad with Fried Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) tuna loin; Emeril's Asian Essence, for seasoning; Salt freshly ground black pepper; 1 tablespoon ponzu; 2 teaspoons sesame oil; 1 cup black and white sesame seeds; 2 cups julienned napa cabbage; 1 cup julienned carrot; 1/2 cup julienned scallion; 2 tablespoons chopped cilantro leaves; 2 tablespoons chopped peanuts; 1 package wontons, fried in large pieces; 1 tablespoon ponzu; 2 teaspoons sesame oil; 2 teaspoons mixed black and white sesame seeds; 1 tablespoon canola oil; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; Seaweed salad, for garnish, optional

Servings: persons

1 (2-pound) tuna loin
Emeril's Asian Essence, for seasoning
Salt freshly ground black pepper
1 tablespoon ponzu
2 teaspoons sesame oil
1 cup black and white sesame seeds
2 cups julienned napa cabbage
1 cup julienned carrot
1/2 cup julienned scallion
2 tablespoons chopped cilantro leaves
2 tablespoons chopped peanuts
1 package wontons, fried in large pieces
1 tablespoon ponzu
2 teaspoons sesame oil
2 teaspoons mixed black and white sesame seeds
1 tablespoon canola oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
Seaweed salad, for garnish, optional

1
Season the loin with Asian Essence.
2
Completely coat the entire tuna loin with the salt and cracked black pepper.
3
Pour some ponzu and sesame oil onto a shallow bowl, and dip the loin in to coat.
4
Then, dip loin into sesame seeds to coat.
5
In a saute pan, heat the canola oil.
6
When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare.
7
Remove from the pan and slice into 1/4-inch slices.
8
For the salad: Toss together all ingredients in a large bowl and dress lightly.
9
Fry the wontons and toss in at the very end.
10
To serve: Place salad on the bottom of the plate, top with sliced tuna and sprinkle with remaining dressing.
11
Seaweed salad, for garnish, if desired.

539

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 19 ingredients. The key ingredients include: 1 (2-pound) tuna loin, Emeril's Asian Essence, for seasoning, Salt freshly ground black pepper, 1 tablespoon ponzu, and more.

Yes, Seared Tuna with Napa Cabbage and Carrot Salad with Fried 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 with Napa Cabbage and Carrot Salad with Fried Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions