Recipe: Seared Ahi Tuna with Wasabi Green Salad

Originally posted on July 22, 2009

Seared Ahi Tuna with Wasabi Green Salad

So tonight I cooked a grilled/seared ahi tuna and placed it over a fresh green salad with a wasabi soy sauce dressing.  It was pretty successful and really easy to make, so I thought I would share the recipe with all of you.

Preparing the Tuna
The tuna is a lot easier to prepare than what people think.  I bought a pack of frozen, sashimi grade tuna from Costco.  These are great because they are individually packed so you can just defrost one piece or however many you want to cook.  Remember though, if you want to prepare tuna this way where some parts are still raw and you are just searing the outside, you HAVE TO buy sashimi grade.  Other types of tuna are not meant to be eaten raw and you’ll probably get some type of food poisoning.

Anyway, back to cooking the tuna.  I defrosted it in cold water for about an hour.  Next, I seasoned both sides with salt, black pepper, and Montreal steak seasoning.

Perfect sear

After that, I placed it on the George Foreman grill for 2 minutes and took it out to let sit for about a minute (the tuna continues to cook for a little bit at this point because it is still hot).  The grill/sear process is supposed to somewhat cook the outside (to sear the seasoning outside for a great taste) but leave the center raw, so you really need only about a minute or two on the grill for that to occur.  If you don’t want to use / don’t have a George Foreman grill, you can sear it in a skillet on the stove – again for about one or two minutes on each side.  Afterwards, slice the tuna at an angle to keep as much of the juices in as possible and that’s it for the tuna!

Salad + Wasabi Soy Sauce salad dressing
The salad and salad dressing is even easier, and you can probably do this while the tuna is cooking.  For the salad, I just bought a big box of pre-washed spring mix salad from Costco.  For the salad dressing, mix together 1/2 teaspoon of wasabi paste (it’s kinda spicy with this amount though so you could use less if you can’t take anything that spicy – this is all up to personal preference), 1 tablespoon rice vinegar (or white wine vinegar works too), and 1 tablespoon of soy sauce.  Next, whisk in about two tablespoons of olive oil to bind the dressing together.  That’s it!

Finished product


About eatingwithderek

Just a guy eating his way through life.

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