Monday, October 18, 2010

Seared Tuna Salad with Ginger Wasabi Vinaigrette

As a farewell to summer salads my ginger wasabi tuna salad was an overwhelming success. Quite the surprise! So much so that Ralph put aside his favorite dressing (blue cheese) for a drizzling of my homemade vinaigrette. I'll toot my own horn on this one. I even had visions of bottling my dressing it was that great! Any takers?

Growing up I always had an endless supply (so I thought) of tuna fish. There were several canneries in the port of LA town I was from. Most of them are now gone. Over the years I've found myself actually craving tuna for whatever reason, I'm not sure. Could it be the protein or the taste or both? Was I conditioned from living in "fish town, USA"? Was I experiencing homesick tuna syndrome? After doing a little research I suppose I could be lacking in omega fatty acids, protein, magnesium or potassium, all of which are found in abundance in tuna. Listen to those cravings, your body may be trying to tell you something!

Before I met my husband I would dine on tuna sandwiches and chocolate milk! My kitties loved me for that. Very affordable when you're living on your own. Another way I like to enjoy my tuna sandwiches is with a slice or two of jellied cranberry sauce! Pretty weird but it works for me!

As I strolled through the market the other day the tuna caught my eye. I must have had that craving again. Almost as powerful as a chocolate craving! I have to say thanks to my hubby for letting me experiment from time to time (quite often). This time the payoff was great. I only purchased a small amount but what I bought went a long way with the following recipe.

Ginger wasabi Vinaigrette:

Whisk together

1 tsp finely grated ginger root

2 tsp soy sauce

1 tsp wasabi powder

1 T minced cilantro, fresh

2 T oil, canola

1 T garlic infused rice wine vinegar

1 T honey

Season the tuna steak (1/3 -1/2 lb piece for 2) with salt and pepper. Using a grill or griddle pan on med-high heat, sear on both sides for a total of about 5 minutes. Slice thinly and add to your salad greens, tomatoes, onions, etc. Drizzle with ginger wasabi dressing. Yum! Another great addition would be orange or pineapple slices or toasted almonds! Serves 2.


  1. Wendy,this is by far the best ahi salad ever.

  2. Fish and salad at the same time makes one healthy and light meal. Great choice.