Seared Ahi Tuna

Seared Ahi Tuna & Salad of Mixed Greens with Wasabi Vinaigrette


    • 1 6-oz Ahi Tuna Steak
    • 2 Tsp Five-Spice Powder, Available on Spice Aisle
    • 1 Tsp Grill Seasoning, Such as Montreal Steak Seasoning, or Salt & Coarse Pepper
    • Cooking Spray or Vegetable Oil, For Brushing the Grill Pan
    • 5 oz Half a Sack - Mixed Prewashed Baby Salad Greens
    • 2 Radishes - Sliced
    • 1/4 European Cucumber - Thinly Sliced
    • 1/2 Tsp Wasabi Paste
    • 1 Tbs Rice Vinegar or Rice Vinegar
    • 1 Tbs Soy Sauce
    • 3 Tbs - Virgin Olive Oil
    • Salt and Freshly Ground Black Pepper


    • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
    • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad. Serve with sesame noodles.

Sesame Noodles

    • 1 Tbs Peanut Butter
    • 2 Tbs Soy Sauce
    • Pinch Cayenne Pepper
    • 1 Tbs Vegetable Oil
    • 1 Tsp Toasted Sesame Oil
    • 1/3 lb Thin Spaghetti - Cooked to Al Dente, Drained and Cooled
    • 1 Tbs Sesame Seeds
    • 1 Scallion - Chopped

Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.

Rachel Ray