Seared Tuna Salad with Wasabi Butter Sauce Recipe

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Gabriella Pierce Modified: March 23, 2022
Seared Tuna Salad with Wasabi Butter Sauce Recipe

How To Make Seared Tuna Salad with Wasabi Butter Sauce

Prepare yourself for some strong kick from wasabi butter sauce on this seared tuna salad. Try this recipe at home. Your taste buds will thank you!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • ½cuppanko bread crumbs,or gluten free panko
  • 3tbspblack and white sesame seeds
  • 5ozahi or yellowfin tuna steaks,4 raw, used Trader Joes frozen ahi tuna steaks
  • ½tspkosher salt
  • black pepper,freshly ground
  • canola oil,or cooking spray
  • 2tbspsoy sauce,reduced sodium or gluten-free
  • 1tspwasabi paste,prepared
  • 2tspshallots,minced
  • ¼cupwhite wine,used Sauvignon Blanc
  • 2tbspwhole milk
  • 2tbspunsalted butter
  • 4cupsbaby arugula,fresh
  • 4cupsbaby spinach,fresh
  • radish,sliced for garnish, optional
  • cucumber,sliced for garnish, optional

Instructions

  1. Mix panko and sesame seeds on a large plate or shallow bowl.

  2. Season tuna with salt and pepper, to taste.

  3. Gently press both sides of each tuna steak into the crumb mixture.

  4. Heat a large skillet over medium-high heat and spray with oil.

  5. Add 2 steaks, spray each with oil and allow them to cook 2 to 3 minutes, or until the outer edge becomes opaque.

  6. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque.

  7. Repeat with remaining 2 steaks.

  8. Set all 4 steaks on a cutting board and allow them to rest and cool.

  9. Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.

  10. In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half for 2 to 3 minutes. 

  11. Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).

  12. Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.

  13. Distribute arugula and spinach evenly among 4 shallow bowls.

  14. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak.  

  15. Drizzle each with about 1 1/2 tablespoons of sauce. Serve immediately.

Nutrition

  • Calories: 194.85kcal
  • Fat: 11.36g
  • Saturated Fat: 4.45g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 3.79g
  • Polyunsaturated Fat: 2.22g
  • Carbohydrates: 9.22g
  • Fiber: 1.61g
  • Sugar: 1.13g
  • Protein: 12.08g
  • Cholesterol: 29.84mg
  • Sodium: 481.67mg
  • Calcium: 119.17mg
  • Potassium: 338.77mg
  • Iron: 1.92mg
  • Vitamin A: 113.33µg
  • Vitamin C: 4.23mg
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