Ahi Tuna Salad With Ginger Pear Dressing Recipes

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Time 14m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

ASIAN AHI TUNA SALAD RECIPE - (5/5)

Asian Ahi Tuna Salad Recipe - (5/5) image

Provided by Stacy_K

Number Of Ingredients 15

Ingredients

2 Ahi tuna steaks
2 avocados, cubed and mixed with juice of a lime
2 green onions, chopped
1/4 cup toasted slivered almonds
2 cups spinach
2 cups mixed baby greens
ASIAN DRESSING
3 tablespoons white balsamic vinegar
1 tablespoon sugar
3 tablespoon low sodium soy sauce
1 tablespoon fresh grated ginger
2 tablespoon sesame oil
1/2 cup olive oil
1 tablespoon toasted sesame seeds
1 tablespoon chopped green onion

Steps:

Mix all of the dressing ingredients in a blender or food processor except the sesame seeds and green onion. Then stir in the seeds and onion. Drizzle some of the dressing on both sides of the tuna. Sear the tuna over high heat on each side. Mix salad greens, spinach, green onion, avocado, and almonds with desired amount of dressing (you can refrigerate extra dressing for about a week). Plate the salad. Slice the tuna and place on top of the salad. Serve and enjoy!

GINGER-CITRUS AHI TUNA MARINADE

Ginger-Citrus Ahi Tuna Marinade image

A very simple and delicious marinade for ahi, or any kind of tuna.

Provided by barefoot77

Categories Marinades

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

¼ cup soy sauce
¼ cup sesame oil
1 medium orange, juiced
1 (2 inch) piece fresh ginger, minced
2 cloves garlic, minced

Steps:

Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 14.3 g, Fat 27.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 1805.1 mg, Sugar 8.5 g

SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad image

This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.

Provided by Alex Bluett

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h35m

Yield 2

Number Of Ingredients 14

Ingredients

1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
¼ cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
½ fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
½ fresh red chile pepper, cut into matchsticks

Steps:

Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 17 g, Cholesterol 102.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 58.4 g, SaturatedFat 4.4 g, Sodium 889.5 mg, Sugar 6.7 g

SEARED AHI TUNA SALAD

Seared Ahi Tuna Salad image

Categories Salad Tomato Fry Sauté Tuna Carrot Chill Sesame Sugar Snap Pea Lettuce Boil Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 17

Ingredients

For dressing
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons minced fresh chives
1 tablespoon minced fresh ginger
For Wontons
Vegetable oil (for deep-frying)
8 wonton wrappers, cut into thin strips
12 large cherry tomatoes, cut in half
2 medium carrots, peeled, cut on diagonal into thin slices
16 sugar snap peas
6 tablespoons sesame seeds
4 5-ounce fresh tuna steaks (each about 3/4 to 1 inch thick)
8 ounces mixed baby lettuces

Steps:

Make dressing:
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
Make wontons:
Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)
Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.
Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.
Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.

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