Seared Tuna and Radish Salad with Wasabi Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.

Ingredients:

1/2 cup fresh snow peas

1 cup torn bibb lettuce

1 cup thinly sliced radishes (about 4 ounces)

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

2 tablespoons radish sprouts

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons mirin (sweet rice wine)

1 teaspoon canola oil

4 (6-ounce) sushi-grade tuna steaks

1/2 teaspoon kosher salt

3 tablespoons silken tofu

1 1/2 tablespoons wasabi powder

1 tablespoon rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon mirin (sweet rice wine)

5 tablespoons water

Directions:

1. To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.
3. To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.

By RecipeOfHealth.com