• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Tuna Salad with Wasabi Dressing

  • Recipe Submitted by on

Category: Salads, Main Dish, Fish

 Ingredients List

  • 1 tb Soy sauce (+ 2 teaspoons)
  • 1 tb Olive oil (+ 2 teaspoons)
  • 1 1/4 lb Fresh tuna steak
  • 4 ts Wasabi powder *
  • 2 tb Tahini * (sesame paste)
  • 2 tb Rice vinegar
  • 1 ts Dijon mustard
  • 1 ts Sugar
  • 2 Garlic cloves, minced
  • Salt & pepper to taste
  • 7 oz Alfalfa sprouts (2 cups)
  • 7 oz Trimmed enoki mushrooms *
  • 1/2 lb Young spinach, stemmed
  • 2 tb Slivered pickled ginger *

 Directions

* Available at Asian Markets, well-stocked grocery stores and some health
food markets.

(Note: In place of wasabi, you could use an equal amount of powdered dry
mustard)

In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the oil.
Add the tuna and coat well. Refrigerate for about 15 minutes, turning fish
twice.

Light grill or preheat broiler. In small bowl, mix wasabi powder with 4 t
of hot water. Cover and set aside for 5 minutes.

In another bowl, stir 2 T of warm water into the tahini. Stir in the
wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t soy
sauce and 4 t oil. Season with salt and pepper.

Season the tuna with salt and pepper; grill or broil until crusty on the
outside and rare within, about 4 minutes per side. Transfer the fish to a
plate to rest for a few minutes, then slice it against the grain 1/3 inch
thick.

In large bowl, toss the alfalfa sprouts with the enoki mushrooms and all
but 2 T of the dressing. Scatter spinach leaves on 4 large plates and
arrange tuna on top. Drizzle on the remaining 2 T dressing. Mound the
sprout salad on the tuna, scatter the pickled ginger on top and serve.

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