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  

 

Instructions

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

• 1 teaspoon powdered wasabi mixed with 1 teaspoon water                                
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup mayonnaise