Consider this colorful Asian-inspired tuna salad as an appetizer or a light lunch. It features fresh lettuce, tender-crisp vegetables, flavorful herbs, and a zesty Sichuan pepper vinaigrette. The crowning ingredient is delicious Ahi tuna steaks, seared to perfection and arranged on the salad. Smart Recipes, American Recipes, Fish,Vegetables Recipes, Recipes Fish,Vegetables American Seared Ahi Tuna Salad With Sichuan Pepper Vinaigrette Seared Ahi Tuna Salad With Sichuan Pepper Vinaigrette Recipe | RecipeSavants.com PT36M Serves 4 Ingredients: 1.125 Cups Vegetable Oil 8 Wonton Wrappers 2 Teaspoons Sea Salt 1 Teaspoon Freshly Ground Black Pepper 12 Large Cherry Tomatoes 3 Cups Water 2 Medium Carrots 16 Large Sugar Snap Peas 6 Teaspoons Sesame Seeds 4 Cups Fresh Mixed Greens 1 Cup Sichuan Peppercorn Vinaigrette 2 Tablespoons Vegetable Oil 4 Medium Fresh Ahi Tuna Steaks In a Dutch oven, heat 1 cup of the vegetable oil over medium-high heat to 375 degrees (use a candy thermometer for accuracy). Fry wonton strips in batches for 1 minute, until crisp and golden brown. With a slotted spoon, transfer strips to a plate lined with paper towels to drain. Season with 1/2 teaspoon of salt & pepper and set aside. In a small saucepan over medium-high heat, bring 3 cups of water and 1 teaspoon of salt to boil. Add carrots and peas and blanch for 30 seconds, until tender-crisp. Drain vegetables in a colander and rinse with cold water, then pat them dry with a paper towel. In a medium bowl, add the carrots, peas and tomato halves and 1/4 cup of the of vinaigrette. Toss until coated. Set aside. In a large skillet over high heat, add sesame seeds and stir until toasted, about 2 minutes. Transfer the seeds to a large plate. Season the tuna steaks with a 1/2 teaspoon of salt & pepper and press into the seeds to coat well. In the same skillet over high heat, heat remaining vegetable oil and add the fish. Sear for 3 minutes on each side, until fish is opaque in the middle and browned on the outside. Transfer the seared fish to a cutting board, and slice each steak into 1/4 inch thick slices. On 4 plates, divide salad greens evenly. Arrange the tuna slices, tomatoes, carrots, and peas on each plate. Drizzle with oil and sprinkle with wonton strips.

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