On a lot of restaurant menus, especially during the summer months, I usually find some type of fresh tuna salad. Now I love tuna! I love just slightly searing the outsides of the fresh tuna and slicing it thin, placing it right on top of the green salad. For me, it's like eating sushi but without the rice! Obviously, when eating sushi there is the dipping sauce, and in the dip sauce most of us add in that Asian green mustard called wasabi (spicy I know!). For me, the wasabi is great with any raw fish because it takes away any possible fishy flavour you might get after tasting it. Anddd I should mention the wasabi clears my sinuses too! So here is the fourth installment of the series of walnut recipes from California Walnuts.  The wonderful summer months are upon us folks! Have something fresh for lunch like say...a tuna salad! :)

Oh, on a side note...Happy Canada Day (on July 1st) to all of my Canadian readers! Hope you all have a safe and happy holiday!

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes 4 servings

Ingredients:

Walnut Wasabi Dressing:
1/2 cup (125 mL) California walnut pieces, toasted
2 tbsp (30 mL) walnut or olive oil
1 1/2 tsp (7 mL) wasabi
1 tsp (5 mL) soy sauce
dash sesame oil
2 limes, juiced

Tuna Salad:
4 4 oz (125 g) sushi grade tuna steaks
salt and pepper
2 tbsp (30 mL) olive oil
1 Boston Bibb lettuce
1/2 cup (125 mL) California walnuts, toasted
1 avocado, sliced
4 tbsp (60 mL) pickled ginger, finely chopped
1/2 cup (125 mL) red cabbage, finely sliced
1 green onion, thinly sliced
handful cilantro
   

DIRECTIONS:

Walnut Wasabi Dressing:
With an immersion blender, blend walnuts, oil, wasabi, soy, sesame oil and lime juice until creamy in consistency. Set aside.

Tuna Salad:
Season tuna steaks with salt and pepper. In a non-stick pan over medium-high heat, add olive oil and sear tuna for 1 to 2 minutes per side. Let rest. Cut each tuna steak into thin slices.

Divide the lettuce, walnuts, avocado, ginger and red cabbage among four plates. Top the lettuce with the walnut wasabi dressing and tuna. Garnish with green onion and cilantro.
Tips: The dressing can be used as a dip or as a sauce for grilled chicken.

Toasting Walnuts:

Baking: Preheat oven to 350∞F (180∞C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently

PER SERVING: about 548 cal, 33 g pro, 41 g fat (4 g sat. fat), 16 g carb, 7 g fibre, 51 mg chol, 522 mg sodium. %RDI: 7% calcium, 19% iron, 11% vit A, 31% vit C.

 

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