Best Seared Tuna With Chinese Salad And Ginger Soy Vinaigrette Recipes

Sesame Seared Tuna W/Lime Ginger Vinaigrette image

Provided by gailanng

Categories Tuna

Time 25m

Yield 4 appetizers

Number Of Ingredients 10

3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillets (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons olive oil, avocado oil (or other oil)
salt and pepper
2 large handfuls salad greens (optional)

Steps:

In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper.
Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides, taking care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.
In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.
Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.

Nutrition Facts : Calories 292.8, Fat 21, SaturatedFat 2.9, Cholesterol 49.5, Sodium 72, Carbohydrate 3.6, Fiber 1.6, Sugar 0.1, Protein 23

Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette image

Yield serves 2

Number Of Ingredients 24

3 tablespoons low-sodium soy sauce
Juice of 1 lime
Splash of rice wine vinegar
2 teaspoons grated fresh ginger
4 teaspoons Chinese mustard
1 tablespoon honey
1/3 cup canola oil
1 tablespoon sesame oil
Freshly ground black pepper
1/2 head Chinese cabbage, such as napa or Savoy, shredded
1 bunch watercress, hand-torn
1/4 cup chopped fresh cilantro
1 hothouse cucumber, sliced thin
2 green onions, sliced on the diagonal, white and green parts
2 radishes, sliced in circles
1 carrot, sliced thin
1/4 cup radish sprouts (optional)
1/4 cup slivered almonds, toasted
1/2 cup canned mandarin orange segments, drained
2 sushi-quality tuna steaks, such as ahi (yellowfin), 6 to 8 ounces each
2 tablespoons sesame oil
Sea salt and ground white pepper
1/2 cup sesame seeds
1 tablespoon canola oil

Steps:

To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey. Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together. Add a few twists of freshly ground black pepper to give the vinaigrette bite.
Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl. Use your hands to toss the salad. Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again. Don't dress the salad yet because it will get soggy. Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.
Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper. Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds. Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat. Lay the steaks in the hot pan. Sear the tuna for about 3 minutes, until the sesame seeds form a crust. Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare. Slice the tuna on a slight angle into 1-inch-thick slices.
Toss the salad with half the vinaigrette; season with salt and pepper. Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing. Elegant presentation!