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Seared Tuna Salad with Spicy Cashew Dressing

Seared Tuna Salad with Spicy Cashew Dressing

This vibrant and fresh Seared Tuna Salad features sesame-coated tuna served on a bed of baby gem lettuce and red leaf amaranth accented with slices of cucumber and mango. The salad is served with a creamy Spicy Cashew Dressing on the side.
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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 2
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Spicy Cashew Dressing
  • 55g (2oz) unsalted, roasted cashews
  • 1 clove garlic peeled
  • 1 knob fresh ginger roughly a 1x1" piece
  • ⅓ cup rice wine vinegar
  • 2 tbsp fish sauce
  • 2 tbsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp honey
Seared Tuna Salad
  • 1 tuna saku block
  • 2 tbsp white sesame seeds not toasted
  • 2 tbsp black sesame seeds
  • 1 egg white
  • 2 tbsp neutral oil I used canola
  • 2 heads baby gem lettuce leaves separated, washed and dried
  • 2 cups red leaf amaranth** washed and dried
  • 1 mango peeled and sliced
  • 1 mini cucumber sliced thin on a mandoline
  • 1 shallots halved and sliced thin
  • 1 batch Spicy Cashew Dressing see above

Equipment

  • 1 blender or food processor
  • 1 Large Cast Iron Skillet
  • 1 hand mixer or stand mixer
  • 1 mandoline
  • 1 pastry brush

Method
 

  1. Place all of the ingredients for the Spicy Cashew Dressing in a blender. Blitz on high until smooth and creamy. Transfer to a bowl and set it aside.
    55g (2oz) unsalted, roasted cashews, 1 clove garlic, 1 knob fresh ginger, ⅓ cup rice wine vinegar, 2 tbsp fish sauce, 2 tbsp sesame oil, 2 tbsp lime juice, 1 tbsp honey
  2. Pat the tuna dry with a paper towel and season all over with salt. Transfer to the fridge and chill until ready to use.
    1 tuna saku block
  3. In a small bowl, whisk to combine the black and white sesame seeds. Pour the mixture onto a large plate and pat it to form an even layer. Set aside.
    2 tbsp white sesame seeds, 2 tbsp black sesame seeds
  4. Pour the egg white into a large bowl. Whip the egg whites on high using a hand or stand mixer until stiff peaks form. Brush the egg whites all over the tuna and roll it in the sesame seeds until thoroughly coated.
    1 egg white
  5. Heat oil in a large cast-iron skillet over high heat. Once the pan is smoking, add the tuna and sear on all sides until golden. Move quickly, this shouldn't take more than a moment or two on each side. Transfer the tuna to a cutting board and slice. Set aside.
    2 tbsp neutral oil
  6. Place the lettuce and amaranth in a large bowl and toss to mix. Place handfuls of the mixed greens into bowls. Top each bowl with the shallot, cucumber, and mango slices. Side 5-6 slices of the tuna onto each bowl. Spoon the Spicy Cashew Dressing into small bowls and serve alongside the salad.
    2 heads baby gem lettuce, 2 cups red leaf amaranth**, 1 mango, 1 mini cucumber, 1 shallots, 1 batch Spicy Cashew Dressing

Notes

** If you can't find red leaf amaranth, you can substitute it with baby spinach. It's not exactly the same in terms of flavor or texture, but it is equally delicious in this salad.