Yields: 4 Servings

Seared Tuna Salad with Asian Vinaigrette


  • 2 garlic cloves, finely minced
  • 2 tbls. fresh gingerroot, finely minced
  • 1/4 cup green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup REGINA Red Wine Vinegar
  • 1/4 cup soy sauce
  • 3 tbls. sesame oil
  • 3 tbls. vegetable oil
  • 4 tsps. sugar
  • 2 tsps. Asian hot chili sauce
  • mixed lettuces and sprouts
  • 4 tuna steaks, sashimi grade


In a mixing bowl, dissolve sugar in vinegar, add the sesame and vegetable oils. Whisking the mixture, add in garlic, ginger, green onions, cilantro, soy and chili sauces. Toss with lettuces and sprouts.

Season tuna steaks with salt and cracked peppercorns. Sear in hot oil for 1 minute each side. Refrigerate, slice thin and arrange on lettuce leaves and sprouts. Garnish with pickled ginger and wasabi.

Serves 4.
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