Seared Tuna & Kaiso Salad

A delicious salad filled with seaweed, edamame and topped with a garlic seared tuna steak!

https://www.cutoutandkeep.net/projects/seared-tuna-and-kaiso-salad • Posted by Cat Morley

We ate the most amazing tuna steak while we were in Japan and it's been my favourite meal every since. With each attempt, I'm been perfecting my tuna searing skills and I've got it down to a fine art. This salad is great if you're looking for a healthy dinner option as it's rich in protein and contains seaweed which is a superfood.

You will need

For the tuna steak
2 Albacore Tuna steaks 2 tbsp Olive Oil 4 tbsp Dark Soy Sauce 3 tbsp Sushi Seasoning 3 tbsp Rice Vinegar 1 tbsp Lemon Juice 4 tsp Wasabi 6 Cloves Garlic 4 tsp Ground Ginger 4 tsp Onion Granules 2 tsp Chilli Flakes Coarse Sea Salt Freshly Ground Black Pepper Dried Herbs to serve
For the kaiso salad
4 sheets of dried Seaweed ½ Cucumber 1 Carrot ¼ cup Edamame ½ tbsp Rice Vinegar 1 tbsp Sushi Seasoning 1 tbsp Soy Sauce 4 tsp Sesame Seeds

Project Budget

Time

Difficulty

Description

We ate the most amazing tuna steak while we were in Japan and it's been my favourite meal every since. With each attempt, I'm been perfecting my tuna searing skills and I've got it down to a fine art. This salad is great if you're looking for a healthy dinner option as it's rich in protein and contains seaweed which is a superfood.

Instructions

1. 

   Place two tuna steaks flat in a dish and working on one side at a time, coat each side with 1 tsp of wasabi paste, spreading it in to the tuna. Mince the garlic and coat each side with one and a half cloves. Place the remaining cloves around the dish on the outside of the fish. Dust each side of the fish with ground ginger, onion granules, chilli flakes, sea salt and ground black pepper. Mix together the olive oil, soya sauce, sushi seasoning, rice vinegar and lemon juice. Pour your dressing in to the dish around the tuna, leaving to marinate for 30 minutes. Turn the tuna over and leave to marinate for another 30 minutes.

2. 

   Cut the dried seaweed in to thin slices and soak in cold water for 5 minutes before draining. Meanwhile toast the sesame seeds in a frying pan until they begin to pop.

3. 

   Thinly slice the cucumber and carrot before adding to the seaweed and edamame. Toss together with rice vinegar, sushi seasoning and soya sauce.

4. 

   Place the salad in to bowls ready to serve and sprinkle with toasted sesame seeds.

5. 

   Heat a frying pan with oil until sizzling hot and sear the tuna steaks by cooking for around a minute, deepening on how pink you like your steak on the inside.

6. 

   Flip the tuna steaks over, remove the garlic cloves from the marinade and pour the sauce on top. Fry the tuna for another minute before lifting onto a cutting mat and cutting in to thin slices.

7. 

   Serve hot on the kaiso salad with a sprinkle of herbs and some more salt and pepper.