Grilled Tuna Salad With Wasabi Dressing

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Servings: 4 Difficulty: Advanced
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Seared tuna steaks served over a crisp salad with a creamy, spicy wasabi-tahini dressing
Grilled Tuna Salad With Wasabi Dressing recipe image
Grilled Tuna Salad With Wasabi Dressing recipe image
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Grilled Tuna Salad With Wasabi Dressing

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 446.9

Description

This vibrant dish features seared tuna steaks that are crusty on the outside and tender-pink within, resting on a bed of fresh alfalfa sprouts, enoki mushrooms, and young spinach. The standout is the homemade dressing, which blends the earthy richness of tahini with the sharp, sinus-clearing heat of wasabi, balanced by rice vinegar and a touch of sweetness. Its a light yet protein-packed meal that feels sophisticated but comes together quickly. Perfect for a warm evening dinner or a healthy lunch, it offers a refreshing contrast of textures and flavors in every bite.

Ingredients

Directions

  1. In a small bowl, whisk together the soy sauce and 1 teaspoon of the olive oil.
  2. Place the tuna steaks in a shallow dish, pour the soy-oil mixture over them, and coat evenly.
  3. Refrigerate the tuna for 15 minutes, turning the steaks twice to marinate.
  4. Meanwhile, prepare the dressing: In a small bowl, mix the wasabi powder with 4 teaspoons of hot water.
  5. Cover and let the wasabi paste sit for 5 minutes to develop flavor.
  6. In a separate medium bowl, stir 2 tablespoons of warm water into the tahini until smooth.
  7. Whisk in the wasabi paste, rice vinegar, Dijon mustard, sugar, minced garlic, remaining soy sauce, and remaining olive oil.
  8. Season the dressing with salt and pepper to taste; set aside.
  9. Preheat a grill or broiler to high.
  10. Season the marinated tuna steaks with salt and pepper.
  11. Grill or broil the tuna for about 4 minutes per side, until the outside is crusty but the center remains rare.
  12. Transfer the tuna to a plate and let it rest for 5 minutes.
  13. Slice the tuna against the grain into 1/3-inch thick slices.
  14. In a large bowl, toss alfalfa sprouts and enoki mushrooms with all but 2 tablespoons of the dressing.
  15. Arrange young spinach leaves on 4 large plates.
  16. Top the spinach with the sliced tuna.
  17. Mound the dressed sprout and mushroom salad over the tuna.
  18. Drizzle the remaining dressing over the top.
  19. Scatter slivered pickled ginger over the salads and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 446.9kcal
% Daily Value *
Total Fat 26.5g41%
Saturated Fat 10.0g50%
Cholesterol 116.3mg39%
Sodium 324.1mg14%
Total Carbohydrate 6.7g3%
Dietary Fiber 0.1g1%
Sugars 6.3g
Protein 41.6g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Wasabi intensity varies by brand; start with less powder if you prefer milder heat.

Ensure tuna is sushi-grade quality for raw or rare preparation.

The dressing can be made up to 24 hours in advance; store in an airtight container in the refrigerator. Stir well before serving.

If pickled ginger is unavailable, thinly slice fresh ginger and soak in a mixture of rice vinegar and sugar for 10 minutes as a substitute.

For a heartier meal, add sliced avocado or edamame to the salad.

Keywords: tuna, salad, wasabi, grilled, tahini, dressing, seafood, healthy, spinach, enoki, sprouts, asian-inspired, quick-dinner, light, protein, rice-vinegar, soy-sauce, garlic, mustard, fresh
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