Sesame-Crusted Tuna with Wasabi Vinaigrette
Nutrition Information
  • Serves: 4
  • Calories: 380
  • Fat: 20
  • Carbohydrates: 21
  • Sodium: 630
  • Fiber: 7
  • Protein: 33
  • Cholesterol: 50
Type: Salad
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 ahi tuna steaks (1 pound)
  • 2 tablespoons tamari sauce
  • 2 tablespoons canola oil
  • 1 tablespoon each of black and white sesame seeds
  • ½ teaspoon each ground coriander and sea salt
Wasabi Vinaigrette:
  • 1 teaspoon wasabi paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon ginger, grated
Salad:
  • 6 cups salad greens
  • 1 large avocado, sliced
  • 1 cup cucumber, sliced
  • ½ cup carrot, julienned
  • ½ cup edamame
  • 2 green onions, sliced
  • 2 tablespoons pickled ginger
Instructions
  1. Blend tamari sauce with 1 tablespoon oil. Place tuna steaks in soy mixture to coat; set aside to marinade.
  2. In a small bowl, combine sesame seeds and seasonings; press evenly over both sides of tuna steaks.
  3. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Cook tuna 2 to 3 minutes per side. Use care not to overcook tuna; it is best eaten rare. The center should still have a pink color. Remove steaks from heat and let sit for 2-3 minutes before slicing into thin slices.
  4. In a small bowl, combine ingredients for Wasabi Vinaigrette; set aside.
  5. Arrange ingredients for salad on 4 serving plates. Top with tuna slices and drizzle with vinaigrette just before serving.
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