Tuna Salad with Walnut Wasabi Dressing

Tuna Salad with Walnut Wasabi Dressing

Lightly seasoned tuna steaks, toasted walnuts and a hint of wasabi come together in this refreshing salad recipe. An easy to prepare and satisfying summer lunch, this dish offers up a mixture of diverse tastes that blend together seamlessly.

Ingredients

Walnut Wasabi Dressing:

  • 1/2 cup California walnut pieces, toasted
  • 2 tbsp walnut or olive oil
  • 1 1/2  tsp wasabi
  • 1 tsp soy sauce
  • dash sesame oil
  • 2 limes, juiced

Tuna Salad:

  • 4 4-oz (125 g) sushi grade tuna steaks
  • salt and pepper
  • 2 tbsp olive oil
  • 1 Boston Bibb lettuce
  • 1/2 cup California walnuts, toasted
  • 1 avocado, sliced
  • 4 tbsp pickled ginger, finely chopped
  • 1/2 cup red cabbage, finely sliced
  • 1 green onion, thinly sliced
  • handful cilantro

Directions

Walnut Wasabi Dressing:

  • With an immersion blender, blend walnuts, oil, wasabi, soy, sesame oil and lime juice until creamy in consistency. Set aside.

Tuna Salad:

  • Season tuna steaks with salt and pepper. In a non-stick pan over medium-high heat, add olive oil and sear tuna for 1 to 2 minutes per side. Let rest. Cut each tuna steak into thin slices.

 

  • Divide the lettuce, walnuts, avocado, ginger and red cabbage among four plates. Top the lettuce with the walnut wasabi dressing and tuna. Garnish with green onion and cilantro.

 

  • Tips: The dressing can be used as a dip or as a sauce for grilled chicken.

 

  • Toasting Walnuts
    • Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
    • Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.