Tuna Salad with Walnut Wasabi Dressing
Description
Lightly seasoned tuna steaks, toasted walnuts and a hint of wasabi come together in this refreshing salad recipe. An easy to prepare and satisfying summer lunch, this dish offers up a mixture of diverse tastes that blend together seamlessly.
Ingredients
For the Walnut Wasabi Dressing:
- 1/2 cup California walnut pieces, toasted
- 2 tablespoon walnut or olive oil
- 1 1/2 teaspoon wasabi
- 1 teaspoon soy sauce
- dash sesame oil
- 2 limes, juiced
For the Tuna Salad:
- 4 4-ounce (125 grams) sushi grade tuna steaks
- salt and pepper
- 2 tablespoons olive oil
- 1 Boston bibb lettuce
- 1/2 cup California walnuts, toasted
- 1 avocado, sliced
- 4 tablespoon pickled ginger, finely chopped
- 1/2 cup red cabbage, finely sliced
- 1 green onion, thinly sliced
- handful cilantro
PREPARATION
For the Walnut Wasabi Dressing:
- With an immersion blender, blend walnuts, oil, wasabi, soy, sesame oil and lime juice until creamy in consistency. Set aside.
For the Tuna Salad:
- Season tuna steaks with salt and pepper. In a non-stick pan over medium-high heat, add olive oil and sear tuna for 1 to 2 minutes per side. Let rest. Cut each tuna steak into thin slices.
- Divide the lettuce, walnuts, avocado, ginger and red cabbage among four plates. Top the lettuce with the walnut wasabi dressing and tuna. Garnish with green onion and cilantro.
*Tip: The dressing can be used as a dip or as a sauce for grilled chicken.
Toasting Walnuts
- Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
- Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.
NUTRITION
- Calories: 548 cal
- Total Fat: 41 g
- Cholesterol: 51 mg
- Sodium: 522 mg
- Carbohydrates: 16 g
- Dietary Fiber: 7 g
- Protein: 33 g