Seared Tuna Salad with Wasabi Vinaigrette and Crispy Wontons
Ingredients
2 teaspoons wasabi paste (I used 2 teaspoons wasabi powder and 1 teaspoon water.)
1 tablespoon honey
1⁄4 cup rice vinegar
1⁄2 cup vegetable oil plus 1 cup for frying
1⁄2 cup sesame oil
1 tablespoon fresh cilantro, chopped
Salt and pepper
2 tablespoons olive oil
1-2 red bell peppers, thinly sliced (I used two since they were small.)
1 red onion, chopped
1⁄2 cup carrots, thinly sliced
2 cups Chinese cabbage, thinly sliced
2 cloves garlic, minced
1⁄2 pound angel hair pasta, cooked until tender and tossed in 1 tablespoon olive oil
4 (6-ounce) tuna steaks
Creole seasoning or Emeril’s Essence
16 wonton wrappers, thinly sliced
Instructions
1. Combine wasabi, honey and vinegar in a small large bowl. Whisk well. Slow drizzle 1⁄2 cup vegetable oil and sesame oil into bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in cilantro.
2. Heat olive oil in large skillet over medium heat. Add bell pepper and onion. Cook, stirring, for 2 minutes. Add carrots and cabbage. Cook, stirring, for 2 more minutes. Transfer to bowl with dressing and stir in garlic. Add pasta to bowl and stir well. Season with salt and pepper.
3. Season tuna with Creole seasoning and heat remaining tablespoon olive oil in the skillet over medium heat. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan.
4. Heat remaining cup vegetable oil in medium saucepan over high heat. When hot, fry sliced wontons until crisp. Remove to paper towel-lined plate to drain.
5. To serve, place salad in center of plate. Top with tuna and friend wontons.
Comments
This recipe is from Emeril of the Food Network and it was probably the meal I was most looking forward to in the week’s meal plan. And it was an awesome dish even with subpar quality tuna! I think that salmon would work just as well in the dish, so if you have better access to that than to tuna, go ahead and make the substitution.
Sadly, it reminded me that honey falls under the fructose malabsorption umbrella, so I’ll need to substitute sugar for the honey next time I make it.
Internet - Emeril Lagasse