It’s fair to say my husband and I order a Seared Ahi Tuna salad appetizer every time we see it on a menu. Over the years we’ve had some really good ones and some fantastic ones. Never did I think I’d be able to make one in my own kitchen and then was lucky enough to come across a recipe that with a few simple adjustments to accommodate our tastes, I must admit it couldn’t have been easier. Or tastier.
2 (6 oz) Ahi tuna steaks
4 tsp five-spice powder, available on spice aisle
2 tsp grill seasoning (such as Montreal Steak seasoning, or substitute salt and coarse pepper)
Cooking spray or vegetable oil (for brushing the grill pan)
10 oz (half a bag) mixed pre-washed baby salad greens
4 radishes, sliced
½ European cucumber, thinly sliced (regular cucumber works also)
1 tsp wasabi paste
2 Tbl rice vinegar
2 Tbl soy sauce (I always use low sodium in my kitchen, but it’s up to you)
6 Tbl olive oil (virgin, extra virgin, your choice)
Salt and freshly ground black pepper
Directions: Coat your steaks with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Separate salad onto two plates. Slice tuna on an angle and arrange on the salads.
This recipe is really easy to do and is simply delicious! Each time I see tuna steaks on sale at the fish counter, I know what we’re having for dinner.
My Bungalow Days 
That sounds and looks amazing!
It’s really delicious and so easy to make. I’ve used the English cucumbers and regular ones too, whatever I have. The salad is really filling and the tuna just melts in your mouth.