SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD
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
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 AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
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.
PAN SEARED AHI TUNA, BABY BEETS AND WATERCRESS SALAD WITH GINGER VINAIGRETTE
This entree salad can be made 2 days ahead and chilled. Please remove from refrigerator 1 hour before serving so that the oils can temper and the flavors enhance.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Salad: Preheat oven to 375 degrees F
- Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.
- While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.
- Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.
- Ginger Vinaigrette: In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 27.6 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 4.4 g, Sodium 543.7 mg, Sugar 7.1 g
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