Best Asian Sesame Salad With Seared Tuna Recipes

SESAME CRUSTED SEARED TUNA SALAD BOWL

Sesame Crusted Seared Tuna Salad Bowl image

This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It's a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.

Provided by Aysegul Sanford

Categories Seafood

Time 20m

Number Of Ingredients 17

Ingredients

5 tablespoons of lime juice from 3-4 limes (freshly squeezed)
Zest of 2 limes
2 teaspoons soy sauce
1 teaspoon Sriracha (or any other hot sauce you like (i.e. Tabasco))
2 cloves of garlic (finely minced)
3 tablespoons of olive oil
1 1/2 pounds 2-3 pieces of Yellow Fin Tuna Steak, pat-dried with paper towels
3 tablespoons vegetable oil
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper (or peppercorn mix)
1 cup of black & white sesame seeds
2 cups of baby arugula (rinsed and dried)
2 ripe avocados (pitted and cut into smaller cubes)
5 stalks of scallions (chopped)
1 jalapeno (seeded and chopped)
For the Bowl: (optional)
4 cups of cooked forbidden (black or brown rice)

Steps:

To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.

Nutrition Facts : Calories 607 kcal, Sugar 2 g, Sodium 1146 mg, Fat 44 g, SaturatedFat 14 g, Carbohydrate 13 g, Fiber 8 g, Protein 43 g, Cholesterol 65 mg, ServingSize 1 serving

ASIAN TUNA SALAD

Asian Tuna Salad image

It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.

Provided by mimilulu

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 14

Ingredients

5 (5 ounce) cans chunk light tuna in water, drained and flaked
½ cup sweetened dried cranberries (such as Craisins®)
½ cup finely chopped carrot
¼ cup chopped green onions
¼ cup finely chopped cilantro
1 tablespoon sesame seeds
1 ½ teaspoons ground ginger
1 ½ teaspoons ground red chile pepper
¾ teaspoon kosher salt
½ cup light mayonnaise
¼ cup Asian chile paste (such as sambal oelek)
2 tablespoons sesame oil
1 tablespoon light soy sauce
1 tablespoon honey

Steps:

Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 10.4 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 305.8 mg, Sugar 7.1 g

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

Ingredients

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Steps:

Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g