Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • Add all the dressing ingredients into a blender and mix until smooth See Photo. With the blender running, add the canola oil in a steady stream to create an emulsion. Store in refrigerator up to 3 days.
  • Season the tuna portions with togarashi and salt. Sear the tuna in canola oil on all sides and cut each into even slices, set aside. See Photo
  • Meanwhile, place the greens in a mixing bowl and season lightly with dressing.
  • Distribute the salad in equal amounts on 4 serving plates. Top with pickled ginger and edamame and cucumber on sides. Arrange slices around and drizzle with a little more of the dressing. Garnish the tuna with the daikon sprouts and the plate with a little Hawaiian black lava salt, if desired.
  Close
  Close

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    cookingcarpenter ate it and said...
    This a great recipe... I've made it many times.
    Thanks Luisa!
    Was this review helpful? Yes Flag
    " It was excellent "
    cookingcarpenter ate it and said...
    Awesome! The wasabi dressing worked so well with everything! I did the tuna on the barbie and pan fried some capers to top it off.
    Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    gourmetana ate it and said...
    wow..............this is a plate of art! thank you for sharing, you are a generous woman Luisa
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes