Best 2 Seared Ahi Arugula Salad With Ginger Soy Dressing Recipes

Indulge in a culinary journey with our delectable Seared Ahi Arugula Salad with Ginger Soy Dressing, a symphony of flavors that will tantalize your taste buds. This carefully curated dish combines the richness of seared ahi tuna with the peppery zest of arugula, all harmoniously brought together by a tantalizing ginger soy dressing. Our recipe guide also offers variations to suit your preferences, including a delectable Miso-Glazed Salmon recipe for a flavorful twist, and a refreshing Asian Citrus Dressing recipe for a burst of tangy brightness. Embark on this culinary adventure and elevate your taste buds to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SESAME COATED TUNA OVER ARUGULA SALAD

Seared Sesame Coated Tuna Over Arugula Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 5

Ingredients

Two (6 to 8 ounce) fresh tuna steaks
1 tablespoon sesame oil mixed with 1 teaspoon or so rice vinegar
1/3 cup white sesame seeds or a combination of white and black seeds seasoned with salt and pepper
4 cups washed arugula mixed with washed Boston lettuce leaves
1/4 cup vinaigrette made with mustard

Steps:

Preheat oven to 400 degrees.
Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

SEARED AHI TUNA SALAD

Seared Ahi Tuna Salad image

Categories Salad Tomato Fry Sauté Tuna Carrot Chill Sesame Sugar Snap Pea Lettuce Boil Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 17

Ingredients

For dressing
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons minced fresh chives
1 tablespoon minced fresh ginger
For Wontons
Vegetable oil (for deep-frying)
8 wonton wrappers, cut into thin strips
12 large cherry tomatoes, cut in half
2 medium carrots, peeled, cut on diagonal into thin slices
16 sugar snap peas
6 tablespoons sesame seeds
4 5-ounce fresh tuna steaks (each about 3/4 to 1 inch thick)
8 ounces mixed baby lettuces

Steps:

Make dressing:
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
Make wontons:
Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)
Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.
Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.
Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.

Tips:

For the freshest ahi tuna, look for fish that is bright red in color and has a firm texture.
If you can't find sushi-grade ahi tuna, you can sear regular ahi tuna steaks, but be sure to cook them to an internal temperature of 145 degrees Fahrenheit.
To make the ginger-soy dressing, use fresh ginger and soy sauce for the best flavor.
If you don't have any arugula, you can use baby spinach or mixed greens instead.
To add a bit of crunch to the salad, you can add some toasted sesame seeds or chopped walnuts.

Conclusion:

This seared ahi arugula salad with ginger-soy dressing is a light and refreshing meal that is perfect for a summer lunch or dinner. The ahi tuna is seared to perfection and the ginger-soy dressing is the perfect complement to the fish and arugula. This salad is also very easy to make, so it's a great option for a weeknight meal. Enjoy!