Imagine this: a sun-drenched afternoon, the kind that makes you crave something refreshing yet indulgent.
You know, I once tried a dish so divine, it made me forget the drizzle of rain tapping against the window. That’s the magic of this Seared Tuna Salad with Wasabi Butter Sauce.
It’s like a culinary symphony—where the buttery tenderness of seared tuna meets the fiery whisper of wasabi. The salad itself, a riot of colors and textures, feels like a celebration in a bowl.
There’s a crispness to the greens that echoes the crunch of autumn leaves underfoot, while the wasabi butter—a masterpiece in its own right—dances on the palate, teasing and comforting all at once. And hey, if you’re feeling adventurous, this is your moment.
Ready to create a dish where elegance meets everyday simplicity? Let’s get started.
Steps
- Mix the panko breadcrumbs and sesame seeds on a large plate. Season the tuna steaks with salt and pepper to taste, then press each side into the crumb mixture until well coated.
- Heat a large skillet over medium-high heat and lightly coat with oil. Add two tuna steaks, spraying each with oil, and cook for 2-3 minutes until the edges turn opaque. Flip the steaks, spray the other side with oil, and cook for an additional 2 minutes until the edges are opaque. Repeat with the remaining steaks.
- Place the cooked tuna steaks on a cutting board to rest and cool. In the meantime, mix the soy sauce and wasabi paste in a small bowl and set aside.
- In a small skillet over medium-low heat, cook the shallots and wine until the liquid reduces by half, about 2-3 minutes. Add the milk and whisk continuously until the sauce thickens slightly, which should take about a minute.
- Take the sauce off the heat and whisk in the soy and wasabi mixture. Incorporate the butter into the sauce by whisking until smooth.
- To serve, divide the arugula and spinach evenly among four shallow bowls. Thinly slice the tuna and place one steak atop each bed of greens. Drizzle each dish with approximately 1½ tablespoons of the wasabi butter sauce and serve immediately.
Ingredients
- ½ cup panko bread crumbs (or gluten-free panko)
- 3 tablespoons black and white sesame seeds
- 4 tuna steaks, 5 ounces each (ahi or yellowfin)
- ½ teaspoon kosher salt
- 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 (such as Sauvignon Blanc)
- 2 tablespoons whole milk
- 2 tablespoons unsalted butter
- 4 cups fresh baby arugula
- 4 cups fresh baby spinach
- Sliced radish, for garnish (optional)
- Sliced cucumber, for garnish (optional)
Nutritional Values
Calories: 1244 kcal | Carbohydrates: 48 g | Protein: 148 g | Fat: 44 g | Saturated Fat: 18 g | Cholesterol: 320 mg | Sodium: 2208 mg | Fiber: 10 g | Sugar: 8 g
FAQ
- What kind of tuna is best for this recipe?
- This recipe calls for ahi or yellowfin tuna steaks. You can use fresh or frozen options, such as those available at Trader Joe’s.
- Can I use a substitute for panko breadcrumbs?
- Yes, you can use gluten-free panko breadcrumbs if you need a gluten-free option.
- What is the recommended cooking time for the tuna steaks?
- Cook the tuna steaks for 2-3 minutes on each side, or until the outer edges become opaque.
- How do I make the wasabi butter sauce?
- For the sauce, combine soy sauce and wasabi paste in a bowl. In a skillet, simmer shallots and white wine until reduced by half, then add milk and whisk. Remove from heat, incorporate the soy-wasabi mixture, and whisk in butter until combined.
- What is the nutritional content of the dish?
- Each serving, which includes one tuna steak with spinach and arugula, contains approximately 311 calories, 37 grams of protein, 11 grams of fat, and 12 grams of carbohydrates.
Tips
- Ensure the tuna is seared properly by cooking it until the outer edges are opaque, which typically takes about 2-3 minutes on each side. This will help you achieve the perfect texture.
- Allow the tuna steaks to rest and cool on a cutting board after searing. This helps retain moisture and makes the slices cleaner and more visually appealing.
- When making the sauce, whisk continuously as you add the milk to prevent it from separating. This step is crucial for achieving a smooth and slightly thickened sauce.
- For the best presentation, slice the seared tuna thinly and arrange it over a bed of arugula and spinach, then drizzle with the wasabi butter sauce just before serving to keep the greens fresh and crisp.
Equipment
- Large Skillet – For searing the tuna steaks.
- Small Skillet – For preparing the wasabi butter sauce.
- Shallow Bowls – For serving the salad.
- Whisk – For combining ingredients in the sauce.
- Cutting Board – For resting and slicing the tuna steaks.
