Like me, there must be a lot of fishermen with their freezers still packed with last year’s catch. Especially from last year’s tuna season. And that explains why I’ve gotten emails asking for an easy way to sear tuna and make a good seared tuna salad.
I’ve made quite a few seared fish recipes, but this time, I think this one is the easiest. My new recipe video teaches you a simple foolproof method to create seared tuna, over and over again without fail. Then learn how to combine seared tuna with delicious homemade wasabi mayonnaise, pineapple, and sweet peppers to make the most delicious seared tuna salad ever! Keep in mind that you can use any fish from your freezer for this recipe.
How about another seared tuna salad with salad greens?
Seared Tuna Salad
- 1 Pound tuna fillets cut into finger-sized pieces
- 1/2 Cup of mayonnaise
- 1 Tbsp. dry wasabi powder
- 1 Tbsp. seasoned rice wine vinegar
- 1 Cup small cubed fresh pineapple
- 1 Whole red sweet chili pepper sliced thinly
- 1/4 Cup cilantro rough chop
- 3-4 Tbsp. of grapeseed oil
- In a small mixing bowl add the mayonnaise, dry wasabi, and rice wine vinegar. Mix thoroughly and refrigerate until needed.
- Heat the grapeseed oil in a skillet or heavy frying pan. While the pan is heating, prepare the cut fish fillets by salting the top and bottom sides of the fillets. When the grapeseed oil begins to shimmer or starts to smoke, start frying the fillets. Do not flip the fillets over. Only fry the fillets 20-30 seconds and then place them on a paper towel-lined plate to cool.
- On a serving platter, spread a couple of dollops of wasabi mayonnaise onto the platter. Then, begin to add the seared fish, cooked side down. Now, evenly spread the cubed pineapple over the fish and platter, followed by a garnish of sweet red peppers and cilantro. Enjoy!