Seared Tuna Salad

Seared Tuna Salad

Seared tuna, when done properly is, the most decadent flavor you'll ever encounter.  It's very important that you buy fresh, sushi-grade tuna and not overcook for the best taste.  The trick is to not over-do anything - the seasoning, the cooking - so as to enjoy the mixture of fresh tastes.

Tools needed: 
cast iron skillet, shallow dish for seasoning fish
45 minutes
3/4 lb sushi grade, fresh tuna steak, rinsed and patted dry
1 tbs olive, grapeseed, or untoasted sesame oil, for cooking
1/2 tsp wasabi powder
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 tsp white pepper
1/2 tsp ginger powder
1/4 tsp salt
10 oz. spinach or greens of choice - arugula, spring mix, rinsed and dried
1 avocado, pit and skin removed, sliced into bite-size slices
olive oil for tossing salad greens in
Juice of 1/4 lemon
  1. Place greens in a bowl.  Toss with olive oil and lemon juice.  Salt and pepper to taste.
  2. Mix all dry ingredients thoroughly.  Sprinkle evenly into a shallow dish about the size of tuna steak (or each steak, if you have two).  Lightly coat tuna steak in dry seasoning on all sides, including edges.  Smooth on evenly with your fingers, if necessary.
  3. Heat cast iron skillet until smoking hot. (NOTE: Do not get a teflon pan smoking hot, or it will release all sorts of bad stuff into the air, not to mention your food!  This recipe is for cooking in a real, cast iron pan.)  Pour oil in once it's ready, and swirl gently to coat the surface of the pan.  Carefully place tuna steak in pan.  Cook 1-2 minutes on each side, including edges.  Use a fork with the spatula to help turn and hold the steak on its side. 
  4. Immediately remove from pan, set onto a plate or cutting surface and slice into 1/4" to 1/2" slices.
  5. Divide salad greens evenly among serving bowls.  Arrange avocado and tuna on salad greens as shown.


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