Asian Tuna Salad
Servings 2 servings
Calories 1021kcal
Ingredients
- 1 1/2 lb. fresh tuna steak preferably 2 pieces
- 2 tablespoons for steaks +1/4 cup for the dressing olive oil
- Salt and Pepper
- 3 cups Mixed Salad Greens washed and spin-dried
- Zest of 2 limes
- 5 tablespoons lime juice approx. 3 limes, freshly squeezed
- 1 teaspoon wasabi powder
- 2 teaspoons soy sauce
- 1 1/2 teaspoons Tabasco sauce
- 2 avocados firm and ripe
- 1/2 red onion thinly sliced
- 11/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 scallions white and green parts minced
- 2 tablespoons toasted sesame seeds
Instructions
To make the tuna steaks:
- Place sesame seeds in a sauté pan and toast over low heat, tossing often. Do not leave side of it, as they will become golden brown very quickly, less than 5 minutes.
- Using paper towels pat dry the tuna steaks. Brush both sides with olive oil and sprinkle it with salt and pepper.
- Add 1-tablespoon olive oil (1 tablespoon per steak) to a sauté pan and preheat it in medium high heat. Once the oil sizzles, place the tuna steak and sear each side it for 2 minutes. Repeat the same process for the second steak, if needed. The tuna should be seared on the outside and raw inside.
- Set aside and let it cool. Slice each steak into large bite-size cubes.
Make the dressing:
- Whisk olive oil, lime juice, lime zest, wasabi powder, soy sauce, Tabasco, salt and pepper in a small glass bowl. Toss the avocados in the dressing and mix to coat.
- Spread greens on individual plates; arrange the thick bites of seared tuna and red onions on each plate.
- Drizzle it with the dressing and sprinkle it with scallions and toasted sesame seeds.
Nutrition
Calories: 1021kcal | Carbohydrates: 28g | Protein: 87g | Fat: 64g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 6977mg | Potassium: 2090mg | Fiber: 15g | Sugar: 4g | Vitamin A: 8521IU | Vitamin C: 52mg | Calcium: 157mg | Iron: 6mg