Perusing Whole Foods makes me a little ambitious, so I splurged on some tuna steaks but decided to keep it simple with how I prepared them. I ended up making a salad that was TOO GOOD not to share. If you score your ahi tuna on sale or even get a previously frozen portion, you can make this incredibly delicious salad (that can serve 4-5) for around $25. We named it sushi salad because it's fun to say, but feel free to class it up a bit if you make it for friends an call it "tuna steak salad with wasabi soy dressing."
Tuna steaks are intimidating, but surprisingly easy to get right AND the salad dressing is what makes or breaks this recipe anyways. I wanted to dip all the veggies in the leftover and I made it the next day for another salad. Tip: Get your produce and tuna fresh at Whole Foods, but I like to go to a local Asian Market for stuff like wasabi, sesame oil, and such. It' s more fun when you can't read the label ;)
1.5 lbs of fresh tuna
Montreal Seasoning or Salt & Pepper
Sesame Oil (optional)
Power Greens or Salad Greens
1. Thinly slice cucumber and radishes. Also cube or slice your avocado.
2. Whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 teaspoon (or more) wasabi paste. Set aside and just before serving, whisk in 2 tbsp of olive oil.
3. Heat skillet over medium-high heat and spray with olive oil cooking spray.
4. Drizzle some sesame oil over the tuna steaks and season with montreal seasoning or just salt & freshly ground pepper. When the skillet is heated, toss tuna steaks onto skillet and cook 2 minutes on each side. Let rest before slicing at a diagonal. It should be a deep pink color and the center should be raw, like sushi.
5. Toss dressing with greens or drizzle at the end. Arrange greens, radishes, cucumber, and avocado on plate. Top with sliced tuna steak. Sprinkle with sesame seeds for a little crunch.