Excellent. the wasabi dressing has a lot of kick so taste before you dump too much on! I used double the lettuce because I thought there wouldn't be enough salad. You need something else to make this a meal. Served in smaller portions, it would make a fantastic appitizer.
Seared Tuna and Radish Salad with Wasabi Dressing
The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.
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- Calories: 280
- Calories from fat: 12%
- Fat: 3.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1g
- Protein: 41.8g
- Carbohydrate: 10.7g
- Fiber: 1.1g
- Cholesterol: 77mg
- Iron: 2.2mg
- Sodium: 428mg
- Calcium: 64mg
- 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.
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