Seared tuna--most people love it, yet most won't try tackling it their own kitchens. Maybe it's because they're afraid to try. Fearing they'll end up with overcooked, dry tuna. But, I'm sure I can help in that department. Especially since I've failed plenty of times--until I got it right.
With that in mind, I decided to create a seared tuna salad Asian style. My new recipe goes through the basic steps, plus, the reasoning behind every step. Hence, giving you the confidence to create the perfect seared tuna dish. It's simple and it brings out the the buttery goodness of my fresh bluefin tuna and essence of summer time vegetables.
If you need more tuna recipes, check out my Fisherman's Belly Tuna Recipe section.
Seared Tuna Summer Salad (2-3 serving)
Remember, you can tune a piano, but you can't tuna a fish!
1/2 pound tuna fillets, cut into long, square block
Cajun blackening spices
1-2 tablespoons of olive oil for frying
2 tomatoes cut into halves
1 cup arugula
¼ cup Thai basil leaves
½ mango cubed
½ avocado cubed
¼ red onion coarse chop
1 lemon juiced
1 teaspoon honey
2-4 tablespoons extra virgin olive oil
1/8 cup soy sauce
1 lime juiced
1 chopped green onion
The Seared Tuna Dressing
1. Start by creating the salad dressing and the salad. Now, add the lemon juice, salt and pepper into a small whisking bowl. Next, add the honey and stir. Now begin to whisk in the same amount of olive oil as the lemon juice. Mix vigorously. Refrigerate until needed.
2. Now, create the ponzu sauce by adding the soy sauce, lime juice and chopped green onions. Then mix, and set aside.
3. Start by adding the Cajun seasoning all around the tuna fillets of the tuna fillets, but not the ends. This will allow you to view the tuna meat as it begins to cook and turn white at its edges. Next, preheat a heavy cast iron pan. Then, add one to two tablespoons of olive oil and begin to sear the tuna. Roll and sear each side only enough to turn the outer layer of the tuna white. This should only take 10-15 seconds on each side. Once the tuna is seared, allow it to cool off. Then with a sharp knife, slice the tuna into thin strips against the grain.
4. Now grab a salad bowl, add the arugula, basil, mango and avocado. Finally, add the salad dressing and toss. Set aside.
5. In a separate serving plate add the four tomato halves. Then add the salad mixture on top of the tomatoes. Next, garnish the salad with red onion. To conclude, fan the tuna slice across the serving dish then, add the ponzu sauce on top of the tuna slices and serve!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Orange Citrus Juicer/Squeezer
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Whisk set 12",10", 8.5"
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Whisk set 12",10", 8.5"
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ Olive Oil Dispenser Bottle 16-oz
➤ Pro Stainless Steel Mixing Bowl Set of 6 http://amzn.to/2CNr3H7
➤ Kikkoman Soy Sauce 33.8-oz
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet http://amzn.to/2m9HQwS
➤ Stainless Steel Tongs Set 12", 9" Locking http://amzn.to/2CEmEt7
➤ Shun Japanese 7-inch Hollow Ground Knife http://amzn.to/2GTzRgZ
➤ Amazon Cool Serving Platters
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black