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  • Seared Tuna Salad With Asian Vinaigrette

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    Seared Tuna Salad With Asian Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. rice wine vinegar
    • 1 Tbsp. soy sauce
    • 1/2 x lime juiced
    • 1 tsp grated ginger
    • 1 tsp Chinese mustard
    • 1 Tbsp. minced cilantro
    • 1/2 c. canola oil
    • 1 1/2 lb Ahi tuna loin cut in 4 strips
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 2 Tbsp. dark sesame oil
    • 1/3 c. sesame seeds
    • 1 bn mizuna greens
    • 1 bn arugula greens
    • 3 c. torn red leaf lettuce
    • 3 c. torn green leaf lettuce
    • 2 x green onions minced
    • 1/2 c. fried rice noodles
    • 1/4 c. slivered almonds toasted
    • 1 x navel orange peeled, sectioned

    Directions

    1. In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk till emulsified.
    2. Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add in fillets; cook about 3 min. Turn; cook till desired doneness, about 3 to 4 min for rare. Slice the tuna into 1-inch thick strips.
    3. Mix the greens together and spread out on a platter. Add in the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
    4. This recipe yields 4 servings.

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