Seared Tuna Salad with Edamame Hummus
- 8 ounces sushi-grade tuna
- 1/2 cup prepared soy ginger sauce
- 2 cups shelled edamame
- 1 1/2 tablespoon tahini
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 cloves garlic
- 1/2 teaspoon fine sea salt
- 2 tablespoons lemon juice
- 2 cups mixed greens
- 1/4 cup prepared lemon tahini dressing
- 1 carrot, peeled and thinly sliced
Arrange tuna in a wide, shallow dish.
Pour soy ginger sauce over the top, turn to coat, cover and refrigerate for 30 to 45 minutes.
Meanwhile, boil edamame for 5 minutes, then rinse under cold water.
Set 1/2 cup of the edamame aside, then transfer remaining edamame to the food processor and pulse to blend.
Add tahini, ginger, oil, garlic, salt and lemon juice and process until smooth and creamy. Set hummus aside.
In a hot skillet or on a hot grill, sear tuna 2 to 3 minutes per side or until desired doneness. Let rest a few minutes, then slice.
Toss greens with dressing. On individual salad plates, place mixed greens on one side and a large dollop of hummus on the other.
Top greens with carrots and reserved 1/2 cup edamame.
Fan out tuna slices on hummus and drizzle with more soy ginger sauce or dressing, if desired. Serve immediately.
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- 8 ounces sushi-grade tuna
- 1/2 cup prepared soy ginger sauce
- 2 cups shelled edamame
- 1 1/2 tablespoon tahini
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 cloves garlic
- 1/2 teaspoon fine sea salt
- 2 tablespoons lemon juice
- 2 cups mixed greens
- 1/4 cup prepared lemon tahini dressing
- 1 carrot, peeled and thinly sliced