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Seared yellowfin tuna salad with ginger soy wasabi vinaigrette for one

Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Main Course, Salad
Cuisine: Asian
Servings: 1 person


  • 6 Ounce Yellowfin tuna steak
  • 1 Tbls Black seasme seed
  • 1 Tbls White sesame seed
  • 1/3 Tsp Chinese five spice
  • 2 Each Scallions Sliced on the bias
  • 1 Tbls Red pepper Small diced
  • 1 Clove Garlic Shredded on microplane
  • 1 Inch Cube peeled ginger root Shredded on microplane
  • 1 Tsp Wasabi paste
  • 2 Tbls Braggs liquid aminos
  • 1 Tbls Mirin
  • 1 Tsp Honey
  • 2 Tbls Rice wine vinegar
  • 1 Tbls Toasted sesame oil
  • 1 Tsp Sunflower oil Grapeseed nuetral flavor oil fine not olive oil
  • 8 Each Cucumber slices Very thin slices
  • 1/ 2 Each Asian pear Thinly sliced
  • 1 Tbls Coconut oil
  • 1 Cup Arugula salad blend


  • Gather all ingerdients
  • Mix ginger, braggs, garlic, vinegar, honey, mirin, seasme oil, sunflower oil, wasabi paste, whisk to fully incorporate. Let sit for minimum 30 minutes. It is important to use micrplane for ginger and garlic you do not want chunks of either in dressing.
  • Mix white, black seasme seeds and chinese five spice place on plate and press tuna into mixture to fully coat
  • Plate arugula, pear slices and cucumber slices
  • Sear tuna steak on very hot skillet in 1 Tbls sesame oil. 90 seconds on both sides will achieve perfect rare. Remove from heat let rest 3 minutes
  • Slice tuna 1/8" slices and place on top of salad. Garnish with red pepper and scallions. Dress with vinegrette