A delightful and flavorful salad featuring seared tuna with a spicy kick, paired with fresh avocado and pickled ginger.
Combine the wasabi powder with a small amount of soy sauce to form a thick paste.
Adjust the amount of soy sauce to achieve the desired consistency for the paste.
Rub the wasabi paste evenly onto both sides of the tuna steaks.
Ensure the tuna is dry before applying the paste for better adhesion.
Heat a nonstick skillet over medium-high heat and add a small amount of oil.
Let the skillet heat up fully to ensure proper searing.
Sear the tuna steaks for about 30-45 seconds on each side to create a crust while keeping the center rare.
Avoid overcooking the tuna to maintain its tender texture.
Slice the seared tuna into thin slices and set aside.
Use a sharp knife to achieve clean slices.
Arrange salad greens on a plate and top with sliced tuna, avocado slices, pickled ginger, and shredded daikon radish.
Layer the ingredients attractively for a visually appealing presentation.
Mix the remaining soy sauce, rice vinegar, sesame oil, and a touch of ginger juice to create the dressing.
Taste the dressing and adjust the seasoning as needed.
Drizzle the dressing over the salad and season with freshly ground black pepper.
Serve the dressing on the side if preferred.
Serve the salad immediately and enjoy.
Pair with a side of miso soup or steamed rice for a complete meal.
