Wasabi havin' for dinner?

Seared Tuna Salad with Wasabi Soy Dressing

Salad:

1/2 lb Tuna Steak per person

1/2 Avocado per person

Butter Lettuce

Kosher Salt

Black Pepper

Dressing:

1/4 C Soy Sauce

1/4 C Sesame Oil

2 T Tahini

1/2 Tube Wasabi Paste

Start by making the dressing. I use a blender cup and an immersion blender. A whisk and a bowl would work just fine! USE CAUTION with the wasabi! A half tube yields a dressing that will clear out your sinuses! Start small - you can always add more! Set dressing aside.

On a dinner plate, arrange about 4 oz butter lettuce, Slice avocado and arrange on one side. Lightly drizzle with dressing and set aside.

For the tuna, heat a well seasoned cast iron skillet or a non-stick skillet over medium high heat. Salt and pepper both sides of the tuna liberally. When the skillet is screaming hot, sear the tuna for 2-3 minutes per side. Don't move it once you've put it in the skillet until you're ready to flip it. We like a pretty rare middle, so adjust cooking time to suit your taste!

When the tuna is cooked to your preference, thinly slice and arrange on top of the salad. Drizzle with a few drops of the dressing and serve while tuna is still warm.

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Sometimes, simplicity is key. This is certainly true for this particular salad. A really nice piece of fish, a sassy dressing, creamy avocado, and crisp lettuce. That is seriously all you need!

This recipe is very simple in nature, and pretty complex in flavor. We had some nice tuna steaks and it was hot outside. Salads love warm weather, so this beauty was born! I tinkered with the dressing until I got it just right! You can adjust the wasabi to your taste - if you prefer less sinus clearing, back off a bit. I use S & P brand wasabi paste, It comes in a small tube that yields 2 rounds of this salad at our house.

I hope you enjoy this salad on a warm spring or summer night! I'll be on my way to my local fish monger sometime next week to make a very tasty Saturday night dinner to enjoy on the patio!