Lunch · Japanese · 15 min
Spicy Tuna Tataki Salad with Wasabi-Ginger Vinaigrette
- Calories
- 194
- Protein
- 13g
- Carbs
- 12g
- Fat
- 8g
Ingredients
- 1.0 oz (85 g) Sushi-grade tuna loin, trimmed
- 0.5 tsp (2 g) Sesame seeds, toasted
- 0.5 /4 cup (40 g) Edamame, shelled
- 5.8 cups (60 g) Mixed greens (arugula, romaine, spinach)
- 0.5 /8 medium (20 g) Avocado, diced
- 2.9 tbsp (15 ml) Rice vinegar
- 0.3 tsp (5 ml) Soy sauce or tamari
- 2.9 /2 tsp (1 g) Fresh ginger, grated
- 2.9 /4 tsp (0.5 g) Wasabi paste
- 0.5 /2 tsp (2.5 ml) Sesame oil
- 2.9 tbsp (5 g) Scallion, thinly sliced
Method
- 01Pat the tuna loin completely dry with paper towels.
- 02Season generously with salt and pepper.
- 03Heat a cast-iron skillet or heavy-bottomed frying pan over high heat until smoking hot.
- 04Add 1 tablespoon of neutral oil (like grapeseed or canola) to the pan.
- 05Sear the tuna for 30-45 seconds per side, just enough to create a crust.
- 06You want the center to remain rare.
- 07Immediately transfer the tuna to an ice bath or very cold water for 1 minute to stop the cooking.
- 08Remove, pat dry, and thinly slice the tuna.
- 09In a small bowl, whisk together the rice vinegar, soy sauce, grated ginger, wasabi paste, and sesame oil to create the vinaigrette.
- 10In a larger bowl, combine the mixed greens, shelled edamame, and diced avocado.
- 11Toss gently with half of the vinaigrette.
- 12Arrange the dressed greens and vegetables on a plate.
- 13Top with the sliced tuna tataki.
- 14Drizzle the remaining vinaigrette over the tuna.
- 15Sprinkle with toasted sesame seeds and thinly sliced scallions.
- 16Serve immediately.
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