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
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, walnutinfo.com