Seared Tuna Salad with Avocado and Mango

Thai food remains one of my favorite cuisines because of the way it pulls so many flavor profiles into one dish: sweet, salty, and spicy.  Experiencing so many different  sensations at once is just plain exciting.  Now this salad isn’t Thai in origin, its definitely fusion, but I did manage to capture that sensational roller coaster of tastes which I have come to love.  Enjoy!  An exciting salad…

Seared Tuna Salad with Avocado and Mango

Serves 2 (main course) or 4 (appetizer portions)

2 tablespoons miso, divided

2 tablespoons teriyaki sauce

2 tablespoons lime juice

1 tablespoon mango hot sauce (pick a heat level to match your taste or substitute a tablespoon of orange, mango, papaya or other fruit juice if you don’t want the heat)

1 tablespoon Szechuan chili paste

1 cup carrot, julienne (about 1 large carrot)

1 cup daikon, julienne (about half a large daikon)

1 cup cooked ramen noodles (I use half of one package)

1 cup fresh mango, diced

1/4 cup fresh cilantro leaves

1/4 cup scallion, thinly sliced

1/4 cup roasted peanuts, crushed

1/2 avocado, diced

1/2 pound fresh tuna steak

salt and freshly ground pepper

1 tablespoon canola oil

2 tablespoons toasted sesame seeds

In a small bowl combine 1 tablespoon miso, teriyaki sauce, lime juice, mango hot sauce, and Szechuan chili paste.  Mix to combine fully.  Set aside.

In a medium mixing bowl add carrot, daikon, ramen noodles, mango, cilantro, scallion, and peanuts.  Dress with the miso mixture, stirring to coat fully.  Next mix in avocado gently.  Set salad aside.

Season tuna steak with salt and pepper and rub with remaining tablespoon of miso.  Heat a medium saute pan over high heat, add canola oil and sear tuna till medium-rare.  Make sure you brown all sides.  Coat with one tablespoon of sesame seeds and allow to rest for about 2 minutes.

Meanwhile, assemble your salad in the center of all your plates.  Top each portion with a sprinkle of remaining sesame seeds.  Once tuna has rested, slice it into thin strips and fan the strips around the salad on each plate.  Serve immediately while the tuna is still warm.



3 thoughts on “Seared Tuna Salad with Avocado and Mango

  1. Pingback: Spicy Steak and Mango Salad « Cooking with Aurora

  2. Pingback: Tuna Nicoise Salad « Cooking with Aurora

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