Friday, October 7, 2011

Foodie Friday: Seared Ahi Tuna with Wasabi Vinaigrette

Seared Ahi Tuna with Wasabi Vinaigrette © Michelle Loy - Go Wellness, 2011.
I often feel pretty blessed to live where I do with access to so much fresh produce and seafood year-round.  My husband and I finally finished our stash of Alaskan goodies, so he decided to head to a local fresh fish market that he'd heard about to stock up on more seafood.  One of the fresh goodies that he returned home with included yellowfin tuna, which we have enjoyed in so many ways.  I've found that I like it best simply seared or grilled and served in sandwiches or on salads.  To me, the best sauce and dressing pairings with this fish are those with an Asian flare, like this wasabi-infused vinaigrette.  The vinaigrette is truly what makes this dish.  Yum!

I've experimented with a variety of types of fish, and this is probably one of our family's favorites.  I think it's because it doesn't have a real 'fishy' flavor to it, so this might be a good one to try with those who aren't fans of 'fishy' fish.  I love this seared ahi tuna dish because it's fresh, light, and easy.  Do not fret if you don't have access to fresh tuna as frozen seafood certainly has its benefits, such as less environmental impact and less waste.  Read more about the benefits of frozen seafood in this article from National Geographic.  Thank you to Field to Plate for sharing.  Enjoy!

Seared Ahi Tuna with Wasabi Vinaigrette  
Adapted from: Emeril Lagasse, Food Network

1 lb sushi quality yellowfin (ahi) tuna, cut into 4 steaks about 4 oz each
Freshly ground black pepper

1 Tbsp extra virgin olive oil
4 cups of salad greens (eg, mesclun, mixed baby greens, red leaf, romaine, or spinach)
1 cup grape tomatoes, quartered
1 cup of other fresh vegetables, such as sliced red onion or cucumber and julienne carrots or bell peppers for more color and flair, if you like.

Ingredients for the dressing:
1 tsp wasabi paste
1/2 Tbsp honey
2 Tbsp rice vinegar
1/4 cup extra virgin olive oil
1/4 cup sesame oil
Salt and freshly ground black pepper to taste

1.  Combine the mixed greens, tomatoes, and other vegetables into a large bowl.  
2.  In a small bowl, whisk the wasabi, honey, and vinegar.  Then whisk in the oils to combine the dressing.  Season with salt and pepper to taste.  Set aside.  
3.  Place olive oil into a pan over medium heat.  Season the tuna with salt and freshly ground black pepper on all sides.  Place the tuna steaks in the pan and sear on each side for about 1-2 minutes, depending on how rare you like it.  Remove the tuna from the heat and set aside.  Slice each steak into 1/4" thick slices.    
4.  To serve, place about 1/4 of the mixed green salad onto the center of a dinner plate.  Top with slices of tuna.  Drizzle with the wasabi vinaigrette.  Serve.

Serves:  4
Nutritional Information:
Calories:  456   Carbohydrate:  8 g   Protein:  28 g   Fat:  35 g   Cholesterol:  51 mg  Fiber:  2 g   Sugar:  4.7 g   Sodium:  126 mg   
Excellent source of: thiamin, niacin, vitamin B6, B12, C, D, A, E, and magnesium
Good source of:  omega-3 fatty acid, potassium, and zinc            

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