Go Back
–+ servings
Ads Will Not Print
This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

Seared Tuna Salad with Wasabi Butter Sauce

5 from 9 votes
This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Lunch, Salad
Cuisine: Chinese, Japanese

Ingredients

  • ½ cup panko bread crumbs (or gluten free panko)
  • 3 tablespoons black and white sesame seeds
  • 4 5-ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Canola oil or cooking spray
  • 2 tablespoons reduced sodium or gluten-free soy sauce
  • 1 teaspoon prepared wasabi paste
  • 2 teaspoons minced shallots
  • ¼ cup white wine (I used Sauvignon Blanc)
  • 2 tablespoons whole milk
  • 2 tablespoon unsalted butter
  • 4 cups fresh baby arugula
  • 4 cups fresh baby spinach
  • Sliced radish (for garnish (optional))
  • Sliced cucumber (for garnish (optional))

Instructions

  • Mix panko and sesame seeds on a large plate or shallow bowl.
  • Season tuna with salt and pepper, to taste.  Gently press both sides of each tuna steak into the crumb mixture.
  • Heat a large skillet over medium-high heat and spray with oil.
  • Add 2 steaks, spray each with oil and allow them to cook 2-3 minutes, or until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks.
  • Set all 4 steaks on a cutting board and allow them to rest and cool.
  • Meanwhile, in a small bowl, combine soy sauce and wasabi paste.  Set aside.
  • In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes.  Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
  • Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
  • To serve: Distribute arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak.  Drizzle each with about 1 ½ tablespoons of sauce.  Serve immediately.

Notes

Recipe developed with Danielle Hazard.

Nutrition

Serving: 1tuna steak with spinach and arugula, Calories: 311kcal, Carbohydrates: 12g, Protein: 37g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 80mg, Sodium: 552mg, Fiber: 2.5g, Sugar: 2g
- WW Points: 6