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Sesame-Crusted Ahi Tuna Salad with Wasabi Vinaigrette

Sesame-Crusted Ahi Tuna Salad with Mushrooms

  • 1 cup Mirin, divided
  • 2 tbsp Freshly squeezed lemon juice
  • 2 pieces Ahi Tuna
  • 4 oz Fresh Shiitake Mushrooms
  • 4 oz. Fresh Morel Mushrooms
  • 4 oz. Fresh Enoki Mushrooms
  • 2 tbsp Olive Oil, divided
  • ¼ cup Sesame Seeds
  • 8 oz Mixed Salad Greens
  • ½ cup Wasabi Vinaigrette  



In a non-metallic bowl or plastic zip bag combine ¾ cup mirin with lemon juice. Add tuna and marinate for 30 minutes.  Clean mushrooms. Remove and discard stems from Shiitake mushrooms; slice mushrooms. Cut morels in half; separate Enoki clusters.

In a large non-stick skillet heat 1 tbsp vegetable oil over medium-high heat and cook mushrooms until browned and liquid has evaporated.  Add remaining ¼ cup mirin to skillet; cook, stirring, until slightly reduced. Keep warm.

Remove tuna from marinade and season with salt and pepper.

Coat tuna on all sides with sesame seeds.

Heat a non-stick skillet over high heat. When hot, brush with remaining oil (oil will smoke). 

Quickly sear tuna on both sides just until sesame seeds are browned. 

In a large bowl, combine Wasabi or mixed greens with pea sprouts.

Add vinaigrette and gently toss.

Place greens on 2 serving plates. 

Thinly slice tuna and arrange over greens. Spoon mushroom mixture around tuna. Garnish with a drizzle of wasabi mayo.

Wasabi Vinaigrette 

  • 2 tablespoons wasabi powder
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lime juice, plus zest of 1/2 lime                    
  • 1 1/2 teaspoons honey
  • 2 tablespoon rice vinegar

Wasabi Mayo


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