Seared Tuna and Radish Salad with Wasabi Dressing

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Seared Tuna and Radish Salad with Wasabi DressingRecipe
Randy Mayor
The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.
4 servings (serving size: 5 ounces fish, 3/4 cup salad, and 2 tablespoons dressing)


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1/2 cup fresh snow peas
1 cup torn Bibb lettuce
1 cup thinly sliced radishes (about 4 ounces)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons radish sprouts
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons mirin (sweet rice wine)
1 teaspoon canola oil
4 (6-ounce) sushi-grade tuna steaks
1/2 teaspoon kosher salt
3 tablespoons silken tofu
1 1/2 tablespoons wasabi powder
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon mirin (sweet rice wine)
5 tablespoons water


To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.

To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.

Created date

February 2006

Nutritional Information

Calories 280
Caloriesfromfat 12 %
Fat 3.6 g
Satfat 0.5 g
Monofat 1 g
Polyfat 1 g
Protein 41.8 g
Carbohydrate 10.7 g
Fiber 1.1 g
Cholesterol 77 mg
Iron 2.2 mg
Sodium 428 mg
Calcium 64 mg