Seared Tuna Salad with a Wasabi Vinaigrette And Crispy Wonto - BigOven 129413

Seared Tuna Salad with a Wasabi Vinaigrette And Crispy Wonto

Ready in 1 hour

Top-ranked recipe named "Seared Tuna Salad with a Wasabi Vinaigrette And Crispy Wonto"

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Try this Seared Tuna Salad with a Wasabi Vinaigrette And Crispy Wonto recipe, or contribute your own. "Cilantro" and "Emeril" are two tags used to describe Seared Tuna Salad with a Wasabi Vinaigrette And Crispy Wonto.


Ingredients

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1 tb Honey
1/2 c Vegetable oil
Salt and pepper
1/2 c Chopped red onions
Creole seasoning
; oil
1/4 c Chopped roasted peanuts
1/4 c Rice wine vinegar
1/2 c Sesame oil
1 tb Fresh Cilantro; chopped
1 ts Garlic; chopped
1/2 lb Angel hair pasta; cooked
; tablespoon olive
2 ts Wasabi paste
1/2 c Julienne carrots
1/2 c Julienne yellow bell peppers
2 c Julienne Chinese cabbage
2 tb olive oil
1/2 c Julienne red bell peppers
4 Ahi tuna steaks; (6-ounce)
16 lg Wonton wrappers; thinly
; and tossed in 1

Original recipe makes 1 servings

Servings  

Preparation

In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in the cilantro. Heat the olive oil in a medium-size saute pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the carrots and cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with Creole seasoning. In a large saute pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan and set aside. Fry the wontons until golden brown. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad. Garnish each plate with a pile of fried wontons. Garnish with parsley. Yield: 4 servings Per serving: 3085 Calories (kcal); 249g Total Fat; (71% calories from fat); 29g Protein; 191g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 1 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC62 Converted by MM_Buster v2.0n.

Calories Per Serving: 2082 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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