08/03/2012 10:00 EDT | Updated 10/03/2012 05:12 EDT

Wasabi and walnut dressing enlivens tuna steak salad for elegant meal

Lightly seasoned tuna steaks, toasted walnuts and a hint of wasabi come together in this refreshing salad. An easy-to-prepare and satisfying summer lunch, this dish offers up a mixture of diverse tastes that blend seamlessly.

Tuna Wasabi Salad


125 ml (1/2 cup) walnut pieces, toasted

30 ml (2 tbsp) walnut or olive oil

7 ml (1 1/2 tsp) wasabi

5 ml (1 tsp) soy sauce

Dash of sesame oil

2 limes, juiced

Tuna Salad

4 sushi-grade tuna steaks (each 125 g/4 oz)

Salt and pepper, to taste

30 ml (2 tbsp) olive oil

1 head Boston bibb lettuce

125 ml (1/2 cup) walnuts, toasted

1 avocado, sliced

60 ml (4 tbsp) finely chopped pickled ginger

125 ml (1/2 cup) finely sliced red cabbage

1 green onion, thinly sliced

Handful of cilantro

Dressing: With an immersion blender, blend walnuts, oil, wasabi, soy, sesame oil and lime juice until creamy in consistency. Set aside.

Tuna Salad: Season tuna steaks with salt and pepper. In a non-stick pan over medium-high heat, add olive oil and sear tuna for 1 to 2 minutes per side. Let rest. Cut each tuna steak into thin slices.

Divide lettuce, walnuts, avocado, ginger and red cabbage among 4 plates. Top lettuce with walnut wasabi dressing and tuna. Garnish with green onion and cilantro.

Makes 4 servings.

Nutrition information per serving: 548 calories; 33 g protein; 41 g fat (4 g saturated fat); 16 g carbohydrate; 7 g fibre; 51 mg cholesterol; 522 mg sodium.

Tip: The dressing can be used as a dip or as a sauce for grilled chicken.

To toast walnuts: Heat oven to 180 C (350 F). Arrange walnuts on a baking sheet in a single layer. Bake for 8 to 10 minutes, checking frequently. Alternatively, in a skillet over medium-high heat, cook walnuts for 3 to 5 minutes, stirring frequently.

Source: California Walnuts,