Tuna Salad with Walnut Wasabi Dressing

Walnut Wasabi Dressing:

1/2 cup California walnut pieces, toasted 125 mL
2 tbsp walnut or olive oil 30 mL
1 1/2 tsp wasabi 7 mL
1 tsp soy sauce 5 mL
dash sesame oil
2 limes, juiced

Tuna Salad:

4 4 oz (125 g) sushi grade tuna steaks
salt and pepper
2 tbsp olive oil 30 mL
1 Boston Bibb lettuce
1/2 cup California walnuts, toasted 125 mL
1 avocado, sliced
4 tbsp pickled ginger, finely chopped 60 mL
1/2 cup red cabbage, finely sliced 125 mL
1 green onion, thinly sliced
handful cilanto

Walnut Wasabi Dressing:

With an immersion blender, blend walnuts, oil, wasabi, soy, sesame oil and lime juice until creamy in consistency. Set aside.

Tuna Salad:

Season tuna steaks with salt and pepper. In a non-stick pan over medium-high heat, add olive oil and sear tuna for 1 to 2 minutes per side. Let rest. Cut each tuna steak into thin slices.

Divide the lettuce, walnuts, avocado, ginger and red cabbage among four plates. Top the lettuce with the walnut wasabi dressing and tuna. Garnish with green onion and cilantro.

Makes 4 servings.

PER SERVING: about 548 cal, 33 g pro, 41 g fat (4 g sat. fat), 16 g carb, 7 g fibre, 51 mg chol, 522 mg sodium. %RDI: 7% calcium, 19% iron, 11% vit A, 31% vit C.

Tips: The dressing can be used as a dip or as a sauce for grilled chicken.

Toasting Walnuts

– Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

– Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.

More nutty meal ideas:

Maple Walnut Rice Cakes
Peanut Crusted Cornmeal Catfish
Toasted Almond Scramble
Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
Chicken Adobo and Peanut Quesadillas

Plus see what else is cooking in our in recipes archive.