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