Best 3 Pacific Rim Tuna Salad With Ponzu Dressing Recipes

Embark on a culinary journey to the vibrant Pacific Rim with this tantalizing tuna salad, where diverse flavors dance upon your palate. This delectable dish harmonizes the freshness of tuna, the crunch of vegetables, and the tangy-sweetness of ponzu dressing. Accompanying this main event are three equally enticing recipes: a refreshing cucumber-wakame salad, a savory seaweed salad, and a zesty ponzu dressing that adds an extra layer of umami. Prepare to tantalize your taste buds and impress your loved ones with this exquisite Pacific Rim-inspired feast.

Here are our top 3 tried and tested recipes!

GRILLED PACIFIC RIM TUNA SALAD

Grilled Pacific Rim Tuna Salad image

Pineapple and tuna are grill partners and toppers for a fresh dinner salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup pineapple juice
1/4 cup teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon sesame oil
1/4 teaspoon ground ginger
12 pieces (1 1/2 inches each) fresh pineapple (2 cups)
4 tuna steaks (about 4 oz each)
4 cups bite-size pieces mixed salad greens
1 cup grape tomatoes or cherry tomatoes, cut in half
1 small red onion, sliced, separated into rings
1/2 cup sesame oat bran sticks

Steps:

Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 19 g, TransFat 0 g

COLD NOODLE SALAD WITH PONZU SAUCE

Cold Noodle Salad with Ponzu Sauce image

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Elizabeth Andoh

Categories Pasta Side Quick & Easy Lunch Lemon Lime Chive Soy Sauce Simmer Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 portions

Number Of Ingredients 8

Ingredients

3/4 cup Sanuki Sea Stock
3 tablespoons soy sauce (see Tips, below)
1 tablespoon sugar
2, 3, or 5-gram packet bonito flakes (katsuobushi; see Tips, below)
2 tablespoons lemon and/or lime juice
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked and chilled
2 tablespoons white sesame seeds, freshly toasted (see Tips, below)
8 to 10 fresh chives, snipped, or 2 to 3 scallions, trimmed and finely chopped

Steps:

Make the ponzu sauce:
Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
Assemble the salad:
If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

SIMPLE PONZU SALAD DRESSING

Simple Ponzu Salad Dressing image

This dressing has a slight Asian taste with the honey and ponzu, but not sweet. The garlic gives it that kick! This would make a great dressing for a bold green salad with spinach and kale.

Provided by souplover Sue

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 6

Number Of Ingredients 5

Ingredients

¼ cup extra-virgin olive oil
¼ cup rice wine vinegar
⅛ cup prepared ponzu sauce
⅛ cup honey
2 cloves garlic, finely chopped

Steps:

Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 6.8 g, Fat 9.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 126.5 mg, Sugar 5.8 g

Tips:

Use high-quality tuna: Opt for sushi-grade or sashimi-grade tuna for the best flavor and texture.
Don't overcook the tuna: Tuna is a delicate fish that can easily become overcooked. Cook it just until it is opaque in the center, about 2-3 minutes per side.
Make the ponzu dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include cucumber, avocado, bell pepper, and edamame.
Garnish with fresh herbs: Fresh herbs like cilantro, mint, or basil add a pop of flavor and color to the salad.

Conclusion:

Pacific Rim Tuna Salad with Ponzu Dressing is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is packed with healthy ingredients like tuna, vegetables, and fresh herbs, and the ponzu dressing adds a delicious umami flavor. This salad is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious meal, give this salad a try!