wild card wednesday: sesame crusted tuna salad with teriyaki wasabi dressing

Not your normal Tuna salad

Not your normal Tuna salad

Man, have y’all ever had the Tuna appetizer at Downtown Grill? How about Circa? Have you ever had Tuna that didn’t come from a can? If the answer to any of these questions is no, it is time to ameliorate the situation and make it happen. If you want to have something similar to the dishes made by the places above, this salad is a great way to go and have a nice well balanced meal while you’re at it.

The Salad:

2 7 oz tuna steaks
2 oz sesame seeds
2 tsp garlic powder
1 tsp cracked pepper
Red and Green Leaf Lettuce
1/2 cup pistachios
4 oz cucumber, sliced
1 cup snow peas in shell

Toast shelled pistachios in a pan over medium heat for about 7 minutes or until browned and they smell toasty- the should be a little bit softer.

While thats going, combine the seeds, garlic and pepper is a shallow pan. Roll each steak in the mixture until coated on all sides. Remove the pistachios and add olive oil to the pan. Sear the tuna steaks about 2 minutes on all sides until the outsides are done. Remove from heat.

While that it cooking, slice lettuce and arranged on plates in bed. Add the peas, pistachios and cucumbers. Slice the tuna in thin strips and top the steak.


2 tsp wasabi paste
1/4 cup olive oil
1/2 cup teriyaki sauce
1 tsp ground ginger
1/8 cup rice vinegar
1 tsp yellow mustard

Whisk ingredients together, adjust to taste. Add to salad.

This is a very light, satisfying meal. It is also very quick and quite easy. I hope everyone enjoys!


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