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Seared Tuna Sashimi Salad

Seared Tuna Sashimi Salad

Course : Salad
Regions : Asian
Servings : 4

Chef Gautam Kumar
Fresh Swordfish or Tuna 600 g
Lettuce Leaves (Washed and Cleaned) 350 g
Enoki Mushroom ( trimmed and separated) 100 g
Wasabi Dressing  
Wasabi Paste 2 Teaspoon
Lemon (Juice) 1 No
Japanese Soy Sauce 2 Table spoon


  1. Cook the fish on in a pan with high heat for a minute. On each side. Make sure that surfaces should be seared and inside raw. Immediately plunge into iced water. Drain and hand dry with paper tower towel and cut into thick slices of 1/7 inches.
  2. Make the dressing by mixing Wasabi paste, Lemon juice and soy sauce in small bowl and set aside.
  3. Keep the lettuce in iced water before serving to get the crispy texture.
  4. Arrange the salad leaves and enoki mushrooms in the centre of the salad plate, layered the sliced fish on it and top it with the dressing and serve.