Best 3 Ahi Tuna With Napa Cabbage Salad Recipes
**Ahi Tuna with Napa Cabbage Salad: A Fusion of Asian Flavors**
This exotic dish combines the bold flavors of seared ahi tuna with the refreshing crunch of Napa cabbage salad. Originating from Hawaii, this culinary masterpiece is a symphony of textures and tastes. The ahi tuna, known for its rich and meaty texture, is seared to perfection, creating a slightly crispy exterior that yields to a tender and juicy interior. The Napa cabbage salad, made with shredded Napa cabbage, carrots, and a tangy dressing, provides a light and crisp contrast to the succulent tuna. Drizzled with a flavorful dressing made from soy sauce, rice vinegar, sesame oil, and ginger, this dish showcases the harmonious balance of Asian flavors. Get ready to tantalize your taste buds as we explore the step-by-step recipes for both the seared ahi tuna and the Napa cabbage salad, guiding you to recreate this delectable dish in your own kitchen.
SEARED AHI TUNA WITH ASIAN SLAW
Steps:
- In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
- In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
- For the dressing:
- In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
- For the Tuna:
- Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
- Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
- Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.
SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
- Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
SUPER EASY SEARED AHI TUNA
Tired of spending ten dollars or more for a simple Seared Ahi Tuna Appetizer and over thirty dollars for a Seared Ahi Tuna dinner? Well, now you can go to your local fish market, grocery store or even Costco and pick up some Ahi (or Yellowfin) Tuna and do it yourself. So simple, but so elegant!
Provided by ATOMICLUSH
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
- Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
- Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 10.4 g, Cholesterol 51.2 mg, Fat 12 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 1.9 g, Sodium 406.2 mg, Sugar 0.9 g
Tips:
- For the best flavor, use sushi-grade ahi tuna. If you can't find sushi-grade tuna, you can also use regular ahi tuna, but be sure to cook it thoroughly.
- To ensure even cooking, cut the tuna into pieces of uniform thickness.
- Don't overcook the tuna! It should be cooked to an internal temperature of 125 degrees Fahrenheit for medium-rare, or 135 degrees Fahrenheit for medium.
- For a crispy crust on the tuna, sear it in a hot skillet until the outside is browned and the inside is cooked to your desired doneness.
- The napa cabbage salad is a great way to add some freshness and crunch to the dish. Be sure to thinly slice the cabbage and toss it with a light dressing.
- You can also add other vegetables to the salad, such as carrots, cucumbers, or bell peppers.
- If you're serving the ahi tuna with rice, be sure to cook the rice according to the package directions.
- You can also serve the ahi tuna with other sides, such as roasted vegetables or mashed potatoes.
Conclusion:
Ahi tuna with napa cabbage salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. The tuna is seared to perfection and served with a light and refreshing salad. This dish is sure to please everyone at your table.
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