Salad with fried tuna in a sesame crust and wasabi

Votes: 2

How to Make - Sesame-Crusted Seared Tuna Salad with Wasabi

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1177, total fat 81 G., saturated fats 11 G., proteins 53 G., carbohydrates 71 G., fiber 17 G., cholesterol 66 mg, sodium 1697 mg, sugar 43 G.

For many, cooking fish and seafood sounds intimidating, but this recipe proves it isn't! The most important thing is to use only high-quality products. For this or any other recipe, the yellowfin tuna should be very fresh, purchased from a fishmonger or a trusted fisherman. If you can get your hands on bluefin tuna, go for it! You won't regret it. Albacore tuna also works well here, but you'll need to cut it more delicately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fish

3/4 cup wasabi-infused sesame seeds
1/3 cup coarsely ground black pepper
1/3 cup coarse Hawaiian sea salt
4 yellowfin tuna steaks, 170–220 g each, 4 cm thick.
4 tbsp. l. sesame oil
Vegetable oil for grilling

Vinaigrette dressing

0.5 cups honey
0.5 cup red wine vinegar
0.5 tsp ground black pepper
2 tablespoons Dijon mustard
0.5 cup soybean oil

Salad

60g spring salad mix (spinach, lettuce, red and green romaine, chard, endive, and radicchio)
4 tbsp capers
2 large carrots
2 large tomatoes
1 small red cabbage
1 cucumber
1 Romaine heart
Half a medium red onion, finely diced
1 lemon
2 avocados

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tuna, salad mix, carrot, cucumbers, tomatoes, capers, Avocado, lemon

Cooking the dish according to the recipe:

Fish:

Combine wasabi seeds, ground black pepper, and Hawaiian sea salt in a medium bowl. Place the steaks in the bowl and carefully turn them over to coat completely. Transfer the steaks to a plate and refrigerate until ready to use.
Vinaigrette dressing:

Combine honey, vinegar, pepper and mustard in a small bowl, then pour in the oil, whisking constantly.

Salad:

Chop and combine the mixed vegetables, capers, carrots, tomatoes, cabbage, cucumber, romaine lettuce, and onion to your liking, then toss with a little vinaigrette and divide among plates. Place a lemon wedge on the side of each plate and cut the avocado into quarters. Slice each avocado quarter 3-6 times, creating a fan shape with each quarter. Set aside.
Preheat the grill, covered, for 10 minutes. Fold a clean kitchen towel into a 10x15 cm rectangle. Pour 2 tablespoons of vegetable oil into a bowl and dip one side of the kitchen towel into the oil.
Open the grill and begin wiping the grates with an oiled towel. Repeat until the grill grates are smooth and clean. Pour sesame oil onto a small plate. Coat each steak in sesame oil on both sides, then transfer to the grill.
Grill for 1 minute on each side. Then immediately remove from the grill, slice with a sharp knife into 0.3–0.5 cm thick slices, and arrange directly on the salad plates. Top each salad with a fan of avocado. Finally, finish your dish with a good Chardonnay or IPA.