Seared Tuna with Greens Tossed With Wasabi Dressing

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Seared Tuna with Greens Tossed With Wasabi Dressing Ingredients

WASABI DRESSING	3/4 c Vegetable oil
1 Lime; Zest of	Soy sauce to taste
1 Lime; Juice of	SEARED TUNA WITH GREENS
1 Orange; Zest of	3/4 lb Mixed wild greens
1 Orange; Juice of	1 md Daikon radish; julienned
1 tb Rice vinegar	1 Red bell pepper; julienned
2 Cloves garlic; chopped	6 Radishes; thinly sliced
1 tb Chopped gingerroot	1/4 lb Fresh green beans; blanched
2 tb Asian chile sauce	4 Tuna fillets; 5 ounces each
1 tb Wasabi powder; mixed with 2	Salt and black pepper to
; tablespoons hot	1 tb Vegetable oil
; water

Instructions for Seared Tuna with Greens Tossed With Wasabi Dressing

For the dressing, in a medium-size bowl combine lime zest, lime juice, orange zest, orange juice, vinegar, garlic, ginger, chile sauce, and wasabi and mix well. Slowly whisk in oil until well blended. Add soy sauce to taste and set aside. Place greens, daikon, red pepper, radishes, and green beans in a large bowl and set aside. Season tuna fillets with salt and pepper. Heat oil in a large saute pan over high heat until smoking hot. Cook fillets for 1 to 2 minutes on each side for rare doneness. Add about 1/3 cup of the Wasabi Dressing to the greens and toss. Divide greens among 4 entree plates, then top each with a tuna fillet. Serve immediately, as tuna continues to cook removed from pan, and you dont want it to overcook. Serves four. Converted by MC_Buster. Per serving: 1783 Calories (kcal); 178g Total Fat; (86% calories from fat); 5g Protein; 57g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 35 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Beans

Chile

Garlic

Ginger

Greens

Lime

Orange

Red Bell Pepper

Rice

Soy Sauce

Tuna

Vegetable oil

Wasabi

Caprial3 Bean Bell pepper Orange Garlic Rice Rice Vinegar Soy Sauce Ginger Green beans Lime Fish

for flavor and categorization

I seasoned the tuna steak with coarse ground pepper before searing on a VERY hot pan. It helped to let the tuna steal come up to room temperature before cooking so the center wasn't too cold.