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Ahi Tuna Salad With Wasabi Aioli
Ahi Tuna Salad Recipe
Tuna Ingredients
- 12 oz tuna steak
- 1/4 cup sesame seeds
- 2 tbsp ghee
Wasabi Aioli Ingredients
- 1-1/2 tsp wasabi powder
- 1/4 cup Mayonnaise homemade preferred
- 1/2 tsp Garlic powder
- 1 tsp fresh lime juice
Dressing Ingredients
- 1 tbsp rice wine vinegar sugar free
- 2 tbsp olive oil
- 1 tbsp Avocado oil
- 1 tsp minced fresh ginger
- 1 tsp minced garlic
Salad Ingredients
- fresh greens I used a baby lettuce blend
- red mini bell peppers sliced thinly
- scallion sliced on the diagonal
- fresh cilantro
Instructions
Dressing
- Blend vinegar and oils
- Add minced garlic and ginger
- Allow dressing to sit for awhile for flavors to blend
Aioli
- In a small bowl, mix wasabi powder into mayonnaise until smooth using a spoon or small whisk
- Add garlic powder and whisk until smooth
- Add lime juice and whisk until smooth
- Slowly stir in a bit of water to reach the desired texture
Salad
- Prepare the salad just before searing the tuna
- Add greens to a medium mixing bowl
- Add a bit of dressing a spoonful at a time tossing with hand, tongs or spoons. Use only enough dressing to coat the leaves
- Plate the greens
- Sprinkle sliced red peppers and scallions over the greens
Tuna
- Pat the tuna steak dry with paper towels
- Spread sesame seeds onto a dinner plate or baking dish
- Press the tuna onto sesame seeds coating all sides
- Heat medium to large skillet to medium high heat
- Melt the ghee and heat until it shimmers
- Place tuna in skillet for 1-2 minutes until the cooked portion is about 1/8" to 1/4" thick, depending on your preferences. I like to rock the skillet a bit to get more ghee under and around the tuna
- Turn the tuna over and continue to cook for 1-2 minutes.
- Remove tuna from skillet to a cutting board
- With a very sharp slicing knife, cut the tuna cross-grain into 3/16" slices
Final Plating
- Place tuna slices over salad showing off the beautiful interior
- Drizzle with wasabi aioli
- Sprinkle with fresh cilantro leaves
