Tuna Salad with Walnut Wasabi Dressing

By California Walnuts
Total Time
15 Mins
Serves
4
Meal
Lunch

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.

Prep Time
10 Mins
Cook Time
5 Mins
Total Time
15 Mins
Calories
548
Total Fat
41
Cholesterol
51
Sodium
522
Carbohydrates
16
Dietary Fiber
7
Protein
33

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:

  1. With an immersion blender, blend walnuts, oil, wasabi, soy, sesame oil and lime juice until creamy in consistency. Set aside.

For the Tuna Salad:

  1. 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.
  2. 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.