Sushi-Grade Salad


This is a go-to recipe when I need to impress someone, including the hubby. Not cheap, but super easy. All you need is:

Sushi-grade tuna, maybe 4 to 6 ounces per person
Mesclun greens
Small new potatoes
Fresh asparagus
Boiled eggs
Soy sauce
Large capers
Vegetable oil
Lime juice
Red wine vinegar
Wasabi paste
Cracked black peppercorns


First, make the marinade for the tuna… whisk together a little oil, red wine vinegar, lime juice, and soy sauce. How much? Doesn’t really matter.


Pour the marinade over the sushi-grade tuna steaks.


Now make your wasabi vinaigrette. Combine oil, vinegar, soy sauce, wasabi, garlic powder, lime juice and cold water in equal parts to all of that..


Cut some new potatoes in quarters, cover in water in a large saucepan, and boil until tender. Submerge cooked potatos in cold water and drain.

For the asparagus, cut off the bottom third of the stalks, put them in a glass dish, add a tablespoon or two of water, cover with plastic wrap (with slits) and microwave until sort driof tender. How long to microwave the asparagus… there’s no way to know how tough the asparagus will be, so test the stalks with a fork to be sure. When they are done, dunk the cooked stalks in cold water and drain.


Toss the cooked potatoes and asparagus stalks in the wasabi vinaigrette. Chill.

Once all the vegetables are cooked and cooled, it’s time to cook the marinated tuna. It’s important to go fast in this final step.

Heat a non-stick skillet to medium high. When it’s good and hot, drizzle some vegetable oil in it, swirl it around, and add the tuna steaks. Grind some more black peppercorns on the tuna, and turn the tuna after a minute or two. Then turn the tuna on its side and sear all the edges. Don’t overcook, but do be aware of how you like your tuna… cook it according to your taste, from “walk it thru a warm room” to “all the way through.” High-toned chefs will recommend leaving your tunanearly  raw, but it’s your tuna.

Arrange the mesclun greens on a large plate. Add sliced boiled eggs, the potatoes and asparagus. Slice the seared tuna and put it on the greens. Scatter some drained capers around the greens. Drizzle the wasabi vinaigrette over all, then dust the whole thing with cracked black peppercorns. And seriously impress somebody.


Isn’t that pretty? Enjoy.

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About ovolactopesco

Artist, marketer, blogger, and sometimes cook.
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1 Response to Sushi-Grade Salad

  1. Pingback: Passing over. | OvoLactoPesco

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