Sichuan Peppercorn Crusted Tuna Salad

This vibrant salad pairs lean ahi tuna with crisp snap peas, romaine, cucumber, and sweet mango for a refreshing, nutrient-packed dish. Full of high-quality protein, fiber, antioxidants, and heart-healthy fats from avocado and sesame oil, it offers a satisfying balance of flavor and nourishment, finished with a bright wasabi vinaigrette.

INGREDIENTS 

4 ounces ahi tuna 

1/4 teaspoon sesame oil 

1 1/4 tablespoons Sichuan peppercorn crust 

3 ounces snap peas, trimmed 

4 ounces mango 

3 ounces baby romaine lettuce leaves 

3 ounces cucumber 

1 ounce avocado 

1 ounce wasabi vinaigrette 

1 pinch black sesame seeds 

1 pinch hemp seeds 

1 pinch flake sea salt 

SICHUAN PEPPERCORN CRUST 

(recipe yields ~11 tablespoons) 

6 tablespoons Sichuan peppercorns 

4 tablespoons sesame seeds 

3/4 teaspoon salt 

1/3 teaspoon coarse black pepper 

1 1/2 teaspoons lime zest 

WASABI VINAIGRETTE 

(recipe yields ~5 tablespoons) 

2 tablespoons + 2 teaspoons rice vinegar 

4 teaspoons wasabi 

2 teaspoons honey 

2 tablespoons + 2 teaspoons sesame oil 

5 tablespoons + 2 teaspoons rosemary olive oil 

2 teaspoons ginger, grated 

1 teaspoons tamari 

INSTRUCTIONS  

1. Coat the ahi tuna steak in the Sichuan peppercorn crust (see below). Place a sauté pan over medium-high heat and add the sesame oil. When the oil starts to shimmer, add the crusted tuna steak. Sear the tuna for 15–30 seconds on each side. You’re only looking to sear the outside of the tuna, while keeping the inside rare/raw. Set aside while you build your salad.   

2. Toss baby romaine leaves and trimmed snap peas in wasabi vinaigrette. Place in your serving bowl.  

3. Slice mango and fan out on the side of the salad. Repeat with avocado.  

4. Thinly slice the cucumber and arrange in the space between the mango and avocado. 

5. Slice the tuna and place it on the salad, fanned out across the top.   

6. Garnish with hemp seeds, sesame seeds, and finishing salt. 

COOKING NOTES 

• To make the Sichuan peppercorn crust: mix together all ingredients.    

• To make the wasabi vinaigrette: place all ingredients in a blender and puree until emulsified.