Seared Tuna Salad With Cucumbers And Ginger Dressing Recipes

SEARED TUNA SALAD WITH CUCUMBERS AND GINGER DRESSING

Steps:

• Pre-heat a skillet on high. Salt the tuna and let it sit while the pan heats up.
• Make the dressing - combine all ingredients in a food processor and blitz to combine.
• Prep the bowl - Spiralize the cucumber; Peel and slice the avocado into 8ths; chop up nori into bite size pieces. Divide into 2 bowls.
• When the skillet is very very hot, smoking hot, sear the tuna for a minute on each side.
• Slice the tuna and divide evenly between the 2 bowls. Top with dressing - you'll have leftover dressing :)
• Serve!

SEARED TUNA SALAD WITH GINGER DRESSING

Steps:

• Step 1 For the Dressing: In a medium add the lime juice, soy sauce, honey, olive oil, ginger, half the scallions and half the cilantro leaves. Whisk well to blend. Season to taste with salt and pepper and set aside.
• Step 2 For the Tuna: Season the tuna with salt and pepper and reserve. Place a large sauté pan over medium-high heat. Add the olive oil and when hot, but not smoking, add the tuna for 1 to 2 minutes per side for rare, or longer as desired.
• Step 3 To serve: Using a slicing knife, slice the tuna into 1/2 -inch thick slices. In a large mixing bowl toss the greens with the remaining scallions and a little bit of the ginger dressing. Divide the greens among the four serving plates. Arrange the tuna next to the greens. Spoon some additional dressing on the salad and garish with the remaining cilantro leaves.

SEARED TUNA, SOBA NOODLE AND CUCUMBER SALAD BENTO BOX

Steps:

• For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and chile-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles.
• For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside.
• Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels.
• Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine.
• For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, chile-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside.
• Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl.
• Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.)
• Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm
• Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.

SEARED TUNA & CUCUMBER SALAD

Steps:

• Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
• Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
• Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.

SEARED TUNA WITH CHINESE SALAD AND GINGER-SOY VINAIGRETTE

Steps:

• To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey. Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together. Add a few twists of freshly ground black pepper to give the vinaigrette bite.
• Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl. Use your hands to toss the salad. Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again. Don't dress the salad yet because it will get soggy. Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.
• Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper. Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds. Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat. Lay the steaks in the hot pan. Sear the tuna for about 3 minutes, until the sesame seeds form a crust. Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare. Slice the tuna on a slight angle into 1-inch-thick slices.
• Toss the salad with half the vinaigrette; season with salt and pepper. Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing. Elegant presentation!