Sesame-Crusted Ahi Tuna Salad with Wasabi Vinaigrette
Sesame-Crusted Ahi Tuna Salad with Mushrooms
- 1 cup Mirin, divided
- 2 tbsp Freshly squeezed lemon juice
- 2 pieces Ahi Tuna
- 4 oz Fresh Shiitake Mushrooms
- 4 oz. Fresh Morel Mushrooms
- 4 oz. Fresh Enoki Mushrooms
- 2 tbsp Olive Oil, divided
- ¼ cup Sesame Seeds
- 8 oz Mixed Salad Greens
- ½ cup Wasabi Vinaigrette
In a non-metallic bowl or plastic zip bag combine ¾ cup mirin with lemon juice. Add tuna and marinate for 30 minutes. Clean mushrooms. Remove and discard stems from Shiitake mushrooms; slice mushrooms. Cut morels in half; separate Enoki clusters.
In a large non-stick skillet heat 1 tbsp vegetable oil over medium-high heat and cook mushrooms until browned and liquid has evaporated. Add remaining ¼ cup mirin to skillet; cook, stirring, until slightly reduced. Keep warm.
Remove tuna from marinade and season with salt and pepper.
Coat tuna on all sides with sesame seeds.
Heat a non-stick skillet over high heat. When hot, brush with remaining oil (oil will smoke).
Quickly sear tuna on both sides just until sesame seeds are browned.
In a large bowl, combine Wasabi or mixed greens with pea sprouts.
Add vinaigrette and gently toss.
Place greens on 2 serving plates.
Thinly slice tuna and arrange over greens. Spoon mushroom mixture around tuna. Garnish with a drizzle of wasabi mayo.
- 2 tablespoons wasabi powder
- 1/2 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lime juice, plus zest of 1/2 lime
- 1 1/2 teaspoons honey
- 2 tablespoon rice vinegar