Earthy Delights Recipe

Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette

Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!

1 lb sushi-grade Ahi tuna
¼ cup toasted sesame seeds
4 cups mixed greens
½ cup cucumber, thinly sliced
1 cup orange segments, peel, pith and seeds removed
sea salt & coarse cracked black pepper
2 tbsp peanut oil (or other vegetable oil)
½ cup Yuzu-Wasabi Vinagrette (recipe below)


Season tuna generously with salt, pepper and half the sesame seeds. Heat oil in a heavy pan, until just smoking. Sear tuna quickly, about 1 - 2 minutes on each side, or to desired doneness - we recommend it very, very rare. Set aside and chill.

With a sharp knife, cut the tuna into 1/4" thick slices.


Toss greens, cucumber and orange with vinaigrette and mound in center of plate.

Arrange tuna slices in a fan pattern around greens.

Drizzle additional vinaigrette over tuna and garnish with reserved toasted sesame seeds.



Yuzu-Wasabi Vinaigrette:


I½ cup yuzu juice

¼ cup white soy sauce

1 tsp sugar

1 tsp wasabi powder

¼ cup rice wine vinegar

¼ cup Mirin

2 Tbsp shallot

2 Tbsp sesame oil

1 cup canola or peanut oil


 Mix yuzu, soy sauce, sugar, wasabi powder, rice vinegar, Mirin, shallot and sesame oil together in a nonreactive bowl.

Add the peanut oil gradually in a slow, steady stream while whisking.