Ahi Tuna Salad with Potatoes and Wasabi
Fresh tuna is a gourmet ingredient and, although you can make some of the best salad recipes with canned tuna, fresh tuna really is in a league of its own. The best way to cook tuna is minimally and it is even nice served raw as sashimi or in sushi, or as carpaccio. If you do prefer to cook it, it is best to sear the tuna. That means you need to cook it for a couple of minutes per side on a very hot oiled griddle or grill.
Once the side is browned, it is time to rotate the tuna. Sear all the outsides and when you slice it, the center will still be cold and red. Overcooking tuna makes it tough and many people believe that if there is no red or pink in the center, the tuna is overdone. The tuna is seasoned before searing, to add flavor to the crust. You can use salt and black pepper in place of the Montreal Steak Seasoning if you do not have it. The end result is not that different.
The dressing features wasabi, soy sauce, and rice vinegar, for a vibrant and authentic Asian flavor, and the combination of crisp salad vegetables, soft cooked potatoes and egg, and seared tuna, is a magical one. This dish is special enough for a dinner party appetizer or entree. This recipe will serve two as an entree or four as an appetizer.
- 6 oz ahi tuna steak
- Cooking spray or vegetable oil, as needed
- 4 chopped medium boiled potatoes
- 5 oz mixed salad greens
- 3 tablespoons extra-virgin olive oil
- ½ chopped red onion
- 1 quartered boiled egg
- ½ sliced red bell pepper
- 1 tablespoon soy sauce
- 1 teaspoon Montreal Steak Seasoning, or similar grill seasoning
- 2 teaspoons five-spice powder
- 12 pitted green olives
- 1 tablespoon rice vinegar
- ½ teaspoon wasabi paste
- Salt and freshly ground black pepper, to taste
- Coat the tuna with grill seasoning, salt and black pepper, and five-spice powder.
- Heat a grill pan or griddle over a high heat and grease it with oil.
- Sear the tuna for 2 minutes on each side, and then remove it from the heat.
- Toss the greens, olives, red onion, egg, potatoes, and bell pepper together in a bowl.
- Whisk the vinegar, soy sauce, and wasabi together, then whisk in the oil.
- Toss the salad mixture with the oil.
- Slice the tuna on an angle and add it to the salad.
This colorful salad looks like a gourmet dish, as you can see in the picture, and despite the fact that it is easy to put together, you can really wow your guests with this elegant-looking tuna salad recipe. Fresh tuna is easy to overcook so just sear it for a minute or two on each side, or until it looks like the tuna in the photo. If you sear a cube of fresh tuna on four sides, you can see by looking at the other two sides how cooked it is. Serving it seared is a classic way of presenting this wonderful-tasting and healthy fish. The other ingredients are tasty too, and the wasabi dressing is bold and piquant.
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