Seared Tuna Salad with Wasabi Butter Sauce
Dive into a delightful experience with this seared tuna, encrusted with panko and sesame seeds, elegantly served atop a fresh arugula and spinach salad. Crowned with a rich wasabi butter sauce, this dish elevates Japanese cuisine to extraordinary heights!
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Ingredients
- ½ cup panko bread crumbs
- 3 tablespoons black and white sesame seeds
- Freshly ground black pepper
- Canola oil or cooking spray
- 2 tablespoons reduced sodium or gluten-free soy sauce
- 1 teaspoon prepared wasabi paste
- 2 teaspoons minced shallots
- ¼ cup white wine
- 2 tablespoons whole milk
- 2 tablespoon unsalted butter
- 4 cups fresh baby arugula
- 4 cups fresh baby spinach
- Sliced radish
- Sliced cucumber
- 4 5-ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
- ½ teaspoon kosher salt
Instructions
- 1
On a large plate or a shallow dish, combine the panko breadcrumbs and sesame seeds.
- 2
Season the tuna steaks with salt and pepper according to your preference. Carefully press both sides of each steak into the breadcrumb mixture, ensuring they are well-coated.
- 3
Preheat a large skillet over medium-high heat and lightly coat it with cooking spray.
- 4
Place 2 tuna steaks in the skillet, give each a light spray of oil, and let them cook for 2-3 minutes, or until the edges turn opaque. Turn the steaks over, spray the second side with oil, and continue cooking for another 2 minutes, or until the edges are opaque again. Do the same with the remaining 2 steaks.
- 5
Transfer all 4 cooked steaks to a cutting board and let them rest for a moment to cool slightly.
- 6
In the meantime, in a small bowl, mix together the soy sauce and wasabi paste. Set this mixture aside.
- 7
In a separate small skillet over medium-low heat, add shallots and wine. Allow this to simmer until it reduces by half, roughly 2-3 minutes. Then, pour in the milk and whisk continuously until the sauce comes together and thickens slightly (about 1 minute).
- 8
Remove the skillet from heat and incorporate the soy and wasabi paste mixture, followed by the butter, whisking until fully combined.
- 9
For serving: Divide the arugula and spinach evenly among 4 shallow bowls. Slice the tuna thinly and place one steak on top of each bed of greens. Drizzle approximately 1 ½ tablespoons of the sauce over each serving. Serve right away.
Nutrition Information
Notes & Tips
- Recipe developed with Danielle Hazard.