Tuna Tataki Salad

  • Recipe courtesy of Chef John Calloway at Zengo in Denver
  • Show: Giada's Weekend Getaways
  • Episode: Colorado Rockies
Total Time:
1 hr
Prep:
30 min
Inactive Prep:
--
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

DICED GRILLED WATERMELON:
  • 4 ounces rice wine vinegar
  • 1/2 tablespoon chopped ginger
  • 1/2 stalk lemongrass, smashed and chopped
  • 2 tablespoons sugar
  • 20 ounces seedless watermelon, skin on, sliced 3/4-inch thick, (use center wheel of the watermelon)
  • Lemon Wasabi Dressing:
  • 1 tablespoon oil
  • 1/2 tablespoon sliced shallot
  • 1 1/2 teaspoons wasabi powder
  • 1 tablespoon water
  • 1-ounce soy sauce
  • 1-ounce lemon juice
  • 1/2 tablespoon mirin
  • 1-ounce rice vinegar
  • 1/2 tablespoon white vinegar
  • 1/2 teaspoon yuzu juice
  • 1-ounce sugar
  • 2 1/2 ounces canola oil
TUNA:
  • 12 ounces fresh ahi tuna, sashimi quality, 4 (3-ounce) portions
  • 2 teaspoons togarashi
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola oil
  • 4 cups mesclun greens
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup daikon sprouts
  • 3/4 cup medium diced jicama
  • 4 tablespoons coarsely chopped wasabi peas