Caesar Salad with Wok Seared Tuna

I was in the mood for some fresh tuna and a salad this evening so I decided to combine the two together. I made a light Caesar Salad – asian inspired, with wok seared tuna.

As I’ve mentioned before my photos never do my dishes any justice but both my husband and I thought this was delicious!

I had most of the ingredients on hand but I think I would have liked to have added some fresh corn from the cob for a little added crunch and maybe even some almonds. Even still it was great just the way it was.

Caesar Salad with Wok Seared Tuna
serves 4


2 tbsp. canola oil

1 pound fresh tuna, sliced into 1/2 inch pieces about 1 inch long
2 tbsp. light soy sauce
1 tbsp. dark sesame oil
1 tsp Asian Chile Sauce (Sriracha)
1 tbsp. finely minced ginger (use a microplane)

Fresh Romaine Lettuce
1 red bell pepper, sliced thin
3 ounces enoki mushrooms
3/4 cup grated Parmesan cheese
salt and pepper to taste

Caesar Salad Dressing:

1/3 cup lemon juice, freshly squeezed
1 tbsp. brown sugar
1 tbsp light soy sauce (low sodium)
1 tbsp. mayonnaise ( I used Kewpie – Japanese mayo)
1/2 cup extra virgin olive oil
1/2 tsp. Asian chile sauce (Sriracha)
1/2 tsp. salt
2 cloves garlic, finely minced

In a zip lock baggie add the soy, sesame oil, chile sauce and ginger and combine. Then add the tuna slices and mix well to combine. Place in the refrigerator for at least 15 minutes but no longer than 8 hours.

Combine all dressing ingredients together and whisk well until combined and a smooth consistency. Cover and place in the refrigerator until ready to use.

Combine all salad ingredients and set aside in a bowl.

Place 2 tbsp. canola oil in a wok that has already been heated. When you see a wisp of smoke from the pan add the marinated tuna. Stir and toss the tuna just until it loses its raw exterior color.

Immediately transfer the tuna onto the salad greens. Drizzle the salad dressing in the amount that you like over the tuna and greens, and toss to combine all ingredients. Add Parmesan, salt (if desired) and pepper and toss again. Taste and adjust seasonings. Transfer salad to individual salad plates and serve.

This entree salad is light and very tasty. Don’t look at the photo, it doesn’t do it any justice.


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1 comment

  1. I’ll have to try this one, Vicki. Sounds yummy!

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