Seared Tuna Salad with Wasabi Butter Sauce

Jump to Recipe
Save ItSaved!

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level! Seared Tuna Salad with Wasabi Butter Sauce

The sauce, made with soy, wasabi, shallots, white wine, milk and butter is addictively delicious. Seriously, I could eat this every single day. This salad is also perfect for outdoor alfresco dining on a warm summer night. You may also like these summer tuna recipes, Sesame Crusted Tuna Steak on Arugula and Ahi Tuna Watermelon Salad.

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

Please welcome guest post and my dear friend, Heather K Jones.

Hey there, I’m Heather K. Jones. I’m a registered dietitian, the nutrition consultant for Skinnytaste, and the founder of Smaller Size Bigger Life an online weight loss program for women. Starting August 1st, I’m offering a totally FREE 3-week Smaller Size Bigger Life Summer Session! If you struggle with emotional eating, overeating, food or body image issues of any sort, you really don’t want to miss this free program. (Click HERE to sign up for the free Summer Session.)

And if you love sushi, you really don’t want to miss this Seared Tuna Salad with Wasabi Butter Sauce recipe!

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

While visiting my sisters in Seattle last month they insisted we go to their new favorite sushi place, Sansei Seafood Restaurant & Sushi Bar. After one bite of their signature dish, Panko-Crusted Fresh Tuna Sashimi (tuna wrapped with arugula and spinach, panko crusted and flash fried, served with a soy wasabi butter sauce) I just knew I had to create a lighter version for Skinnytaste.

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

More Tuna Salad Recipes:

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!
Print
5 from 6 votes
Did you make this recipe?

Seared Tuna Salad with Wasabi Butter Sauce

6
8
6
SP
311 Cals 37 Protein 12 Carbs 11 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Lunch, Salad
CUISINE: Chinese, Japanese
This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

Ingredients

  • ½ cup panko bread crumbs, or gluten free panko
  • 3 tablespoons black and white sesame seeds
  • 4 5-ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Canola oil or cooking spray
  • 2 tablespoons reduced sodium or gluten-free soy sauce
  • 1 teaspoon prepared wasabi paste
  • 2 teaspoons minced shallots
  • ¼ cup white wine, I used Sauvignon Blanc
  • 2 tablespoons whole milk
  • 2 tablespoon unsalted butter
  • 4 cups fresh baby arugula
  • 4 cups fresh baby spinach
  • Sliced radish, for garnish (optional)
  • Sliced cucumber, for garnish (optional)

Instructions

  • Mix panko and sesame seeds on a large plate or shallow bowl.
  • Season tuna with salt and pepper, to taste.  Gently press both sides of each tuna steak into the crumb mixture.
  • Heat a large skillet over medium-high heat and spray with oil.
  • Add 2 steaks, spray each with oil and allow them to cook 2-3 minutes, or until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks.
  • Set all 4 steaks on a cutting board and allow them to rest and cool.
  • Meanwhile, in a small bowl, combine soy sauce and wasabi paste.  Set aside.
  • In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes.  Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
  • Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
  • To serve: Distribute arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak.  Drizzle each with about 1 ½ tablespoons of sauce.  Serve immediately.

Notes

Recipe developed with Danielle Hazard.

Nutrition

Serving: 1tuna steak with spinach and arugula, Calories: 311kcal, Carbohydrates: 12g, Protein: 37g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 80mg, Sodium: 552mg, Fiber: 2.5g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 8
Purple Smart Points: 6
Points +: 8
Keywords: ahi tuna salad, seared tuna salad recipe, Seared Tuna Salad with Wasabi Butter Sauce, tuna salad, wasabi dressing

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




35 comments

  1. Amazing!!

  2. Yes!  We loved this!  My husband officially declared that I am the only ahi tuna chef in our household from now on. Awesome recipe!!

  3. This was so amazing!!!!! My husband said he felt like he was at a restaurant. He ate the leftovers for breakfast. Thank you for all your wonderful recipes.

  4. can i use sake instead of white wine?

  5. Fantastic recipe! Have made it a few times already! It is very forgiveable if you want more shallot (or onion and garlic as I’ve used), vermouth instead of white wine, and less or more wasabi. This is going to be a staple in my rotation.

  6. If I were to grill the tuna steaks instead of pan sear, would you recommend brushing them with any oil or anything prior to the crust…or would this be no good on the grill/would burn from that crust? Thank you so much!

    Also if I just wanted to make these as steaks vs over salad, would you recommend any side?

  7. Was delicious, except that I did TWO (not ONE) teaspoons of wasabi on accident. Let’s just say my sinuses are now clear. But great, easy, light, healthy, delish recipe!

  8. Made this tonight and it was a big hit for a meatless Friday.  The sauce was successful, and the tuna came out crispy and tasty. Another great recipe from Skinnytaste.

  9. Loved it didn’t change a thing.

  10. Hello!  This looks amazing!  I have ahi tuna defrosting in the fridge for this recipe tonight.  One thing that I noticed is that the nutrition information includes the tuna steak and lettuce, however, it does not say anything about the sauce.  Do you happen to know if that is included as well or separate?

  11. We had this tonight and it was delicious. We used the 2% milk we had in the fridge. 

  12. Hi,
    Why spray the tuna again after searing it?
    Also: I would never let a piece of tuna sit to cool, because this would definitely take too long and the tuna would continu to “cook” and turn out to be overcooked.
    I would cut it and then let it cool if necessary, but then, why let it cool at all?

  13. Made this last night and family enjoyed it but this definitely needs a type of light vinaigrette for salad (pre-toss before laying tuna and wasabi butter) next time. Just felt like something was missing (and a bit dry) and needed to be there to balance arugula and radish taste. 

  14. Apologies if this is a silly question, but could I use the wasabi that comes with my sushi from a Japanese restaurant (or the packets that they give you at Whole Foods) for the wasabi paste called for in this recipe?

  15. Does the fish have to be so rare or can it be cooked? I have gutted and cleaned many fish in my 77 years, and just the thought of eating raw fish nauseates me..

  16. I never have whole milk in my fridge, and I’m not going to buy it for two tablespoons. Will the sauce not come together with skim or 1% milk? This looks wonderful and I’m eager to make it! Thank you for sharing!

    • I completely agree with you Mary Beth! I know the recipe needs the fat in whole milk to make it come together, but I discarded this recipe because I didn’t want to buy whole milk that will sit in the refrigerator until I had to throw it out! Come on Gina – you should know that

      • This is a guest post, as you can see from the dialog above but you can use any milk you have in your house.

    • I have the same question! Would 2% work or do i definitely need whole? Your recipes are my absolute favorite Gina!!!

    • While you are at Trader Joe’s, picking up your tuna steaks, grab a can of their canned coconut cream. It makes a great substitution for whole milk.

      • This is amazing! I only had 2% milk and arugula but it still was outta this world. Definitely a keeper! 

    • For small amounts like this I just buy a small carton for about $1

  17. If you are low carb or keto you can use a similar amount of Psyllium Husk and Almond Flour instead of Panko. Some even suggest Pork Rinds for the crust.

  18. Will the butter easily melt once removed from the heat? Making this tonight, looks amazing!

  19. This looks delicious, but I hate the flavor of butter (odd, I know!). Do you think olive oil would be a good substitute, or is the butter flavor sort of imperative to the dressing?

  20. What’s the best way to defrost frozen fish? Just let it defrost in the fridge?