Ingredients:

  • California walnut wasabi dressing:
  • 1/2 cup California walnut pieces, toasted
  • 2 tablespoons walnut or olive oil
  • 1 ½ teaspoons wasabi
  • 1 teaspoon soy sauce
  • A dash of sesame oil
  • 2 limes, juiced
  • Tuna Salad:
  • 125g sushi-grade tuna steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 lettuce
  • 1/2 cup California walnuts, toasted
  • 1 avocado, sliced
  • 4 tablespoons pickled ginger, finely chopped
  • 1/2 cup red cabbage, finely sliced
  • 1 green onion, thinly sliced
  • Handful cilantro

Preparation:

California walnut wasabi dressing:

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

Tuna Salad:

  1. 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.
  2. 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.

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

toasting walnuts

Baking: Pre-heat oven to 180°C. Arrange walnuts on a cookie sheet in a single layer. Bake for 8 to 10 minutes, checking frequently.

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