Seared Tuna Salad


– 2 sushi-grade Tuna fillets, about 8oz. each

– 1/4 cup Steak Seasoning (McCormick makes a good one!)

– 4 cups Mesclun greens

– 1/2 cup yellow Onion, chopped

– 2 Tablespoons Rice Vinegar

– 2 Tablespoons cold water

– a pinch of sugar

– 1/4 teaspoon ground Mustard

– 2 teaspoons good Olive Oil

– 2 teaspoons Sesame Oil

– 3 Tablespoons Tamari (not soy sauce!!)


Coat the surface of the Tuna fillets with the steak seasoning LIGHTLY (don’t overdo it or they’ll end up too salty) and leave aside while you make your dressing


Place all the ingredients (except Mesclun) in a blender liquefy to make your dressing. For a chunkier, thicker dressing don’t blend the onions. Keep in the refrigerator until ready to use!


Spray a nonstick pan with cooking spray and place over medium heat.

When the pan is hot place each Tuna fillet, seasoned side down, and let it sear.

Do not move your fillet around or you will hurt the searing process.

When the surface of the fillet that is touching the pan begins to turn white, flip the steak over. When the flip side turns white remove the fillets from the pan immediately, place on a plate and put in the refrigerator for 2 minutes. **This is important to searing just the outside of the steak and maintaining that gorgeous red center.

Combine the Mesclun with 3/4 of the dressing and place on a dish.

Slice the Tuna steaks and place on top of the Mesclun.

Drizzle the remaining dressing on the steaks.

Serve immediately.


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