Seared Tuna Salad with Snap Peas and Candied Pecans

I love salads topped with tuna, and like to experiment with different ingredient combos. Here’s a good one I made up that has an Asian flair to it. The picture’s pretty weak (it’s of the leftovers), but hey.


For the tuna:

1 pound tuna


soy sauce

wasabi powder

salt and pepper

sesame seeds

For the salad:

spinach (about half a bag)

broccoli cole slaw (about half a bag) without dressing. Regular cole slaw mix would work fine.

1/2 an onion, sliced

about 1 cup snap peas


3 scallions, cut into long pieces

6 radishes, sliced

handful candied pecans (I made my own quickly by melting together some butter and brown sugar and tossing with pecans, allowing them to dry on wax paper as I cooked).

For the dressing:

soy sauce, rice vinegar and sesame oil (about 2:2:1 ratio)

big spoonful grated ginger

squeeze of lemon juice

dash of fish sauce

Marinade tuna in equal parts honey and soy sauce, with a generous amount of wasabi powder thrown in, for at least an hour. Coat both sides with sesame seeds. Sear about 2 minutes per side. Allow to rest for 5 minutes.

Sautee onions, snap peas and scallions for a minute or two with a little sriracha. Set aside. Make your dressing, tasting as you go.

Slice tuna. Combine with cooked veggies and raw veggies. Add dressing and serve (makes about 4-5 servings).


1 Comment

Filed under fish dishes, salads

One response to “Seared Tuna Salad with Snap Peas and Candied Pecans

  1. Pingback: Tuna Rice Bowl | Missy's Recipes

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