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Ahi Tuna Salad w/ Wasabi Miso Dressing

I will start by saying the recipe list seems long but half of them are repeats between the marinade and dressing. I will also say you can recreate the concept by just buying a pre-made soy sauce based Asian marinade and salad dressing - The New Primal has a Wasabi Ranch that I've been meaning to try.



Time: 20 active minutes + marinating time

Serves: 2 people


You'll need

  • 1 head butter lettuce or green leaf lettuce or a bag of spring mix

  • 2 small ahi or yellowfin tuna steaks

  • 2 persian cucumbers (the small sized ones!)

  • pickled ginger (as much as you want, load it on)

  • 1/4 cup english peas (the fresh kind, not frozen peas)


marinade:

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons ponzu sauce

  • 1 teaspoon wasabi mustard

  • 1 tablespoon sesame oil

  • 1 garlic clove (minced or grated)

  • 1 tablespoon fresh ginger or ginger paste (minced or grated)

  • 1 teaspoon lime zest


dressing:

  • 1 tablespoon mayo

  • 1 tablespoon wasabi mustard

  • 1 teaspoon soy sauce

  • 1 teaspoon ponzu sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame seeds

  • 1 teaspoon miso paste

  • salt + pepper

  • a drop or two of honey


Instructions:

  1. If your tuna is frozen, follow the thawing instructions it comes with or just sit it in the refrigerator over night.

  2. Mix together all marinade ingredients in a small bowl then pour it over the thawed tuna steaks and move them around to make sure they're both coated. Let them sit in a tupperware or covered container in the refrigerator for 30 minutes - 4 hours.

  3. Add oil to a skillet and turn to medium high heat. Sear each side of your tuna steak for about 90 seconds to get it medium rare (longer if you like it more cooked or if it is extra thick) you can also grill them!

  4. Let the seared tuna sit for 5 minutes before slicing into 1cm thick pieces - try to cut against the grain if you can!

  5. Either ahead of time of while the tuna is cooling, mix together the dressing ingredients. Chop lettuce, slice cucumbers.

  6. To plate: add lettuce base to a bowl then top with cucumbers, peas, pickled ginger. Place the seared tuna on top and drizzle it all with dressing!


Notes:

  • Ponzu sauce, rice vinegar, miso paste, and wasabi mustard can be found in the international aisle / section at a grocery store!

  • English peas are the fresh kind you find in the produce section and they’re great on salads


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