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Seared Tuna

Berkshire Kitchen

Seared Tuna

with wasabi aioli and daikon radish

by JANE WORTHINGTON-ROTH

I have to admit I’m a creature of habit when it comes to eating out at certain restaurants. Although the menus offer a wide variety of delicious foods, I tend to always order the same items. Walking through the door I know what my choice will be, even though I give the menu a cursory overview and politely listen to the recitation of that day’s specials.

One of my favorites is the seared tuna at the Woodland in Lakeville CT. It’s an Asian fusion dish served with wasabi aioli and julienned daikon radish alongside baby greens topped with a ginger dressing. I found a simple way to recreate the dish at home using frozen BumbleBee Seared Ahi Tuna with ginger and peppercorns. What’s best it that the packets of tuna are precooked – all you have to do is thaw them in the fridge for a few hours before serving. It’s the perfect low-stress dinner to kick off the weekend on a Friday night.

SEARED TUNA with WASABI AIOLI and DAIKON RADISH

Ingredients (Serves 2)
1 6 oz. package BumbleBee Seared Ahi Tuna with garlic peppercorn rub, thawed
Baby Greens
1 cup peeled and julienned daikon radish
Krazy for Kazu Japanese Style Ginger Dressing

Wasabi Aioli
2 pressed garlic cloves
¼ teaspoon salt
½ cup mayonnaise
2 tablespoons olive oil
1 tablespoon wasabi paste (more or less to taste)

In a small bowl blend together the garlic, salt and mayonnaise. Drizzle in the olive oil while continuing to blend. Stir in wasabi paste, a little at a time, to the desired flavor intensity. Cover and chill.

For each serving arrange half of the seared tuna on a dinner plate. Put baby greens on the side along with a half-cup of the julienned daikon radish. Drizzle a little Kazu Dressing over the vegetables. Put a small dollop of wasabi aioli on the dish and serve with chopsticks.



BumbleBee Seared Ahi Tuna is available at many local supermarkets in the refrigerated section of the fish departments. Krazy for Kazu dressings are available in the refrigerated sections of local produce departments.

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