Seared Albacore Tuna with Marinated Shitake Mushrooms and Wakame salad

25 minutes

5 minutes

Serves 6

This tuna and seaweed salad isn't only delicious, but healthy too. Try it for lunch on the weekend or for a weekday dinner when you're craving something lighter.



330 g albacore tuna

12 whole dehydrated shitake mushroom

¾ cup (180 mL) soy sauce

1 cup (240 mL) mirin

¼ cup (60 mL) rice wine vinegar

½ cup (120 mL) sake

Salt and pepper

Wakame dressing:

¼ cup (60 mL) soy sauce

2 Tbs (30 mL) sake

2 Tbs (30 mL) mirin

2½ Tbs (37 mL) rice wine vinegar

1 Tbs (15 mL) lime juice

1 Tbs (minced ginger

¼ cup (60 mL) canola oil

1½ Tbs (22 mL) sesame oil

Salt & pepper

Wakame Salad:

50 mL dried wakame

1 cup (240 mL) cold water

1 tsp (5 mL) sesame oil

1 tsp toasted sesame seeds

1 Tbs (15 mL) mirin

1 Tbs (15 mL) rice vinegar

¼ tsp Thai chili, chopped


  1. Seared tuna:
  2. Season tuna with the salt and pepper. In a hot sauté pan, sear all sides of the tuna for about 10 seconds per side. The tuna should be rare. Slice into 12 thin slices.
  3. In a small saucepan, combine liquids and bring to a boil. Pour the marinade over the mushrooms and allow them to rehydrate overnight. Slice into thin pieces.
  4. Wakame dressing:
  5. Combine all ingredients in a mixing bowl and whisk together. Season with salt and pepper.
  6. Wakame salad:
  7. Re-hydrate dried wakame in water, then drain. Add sesame oil, toasted sesame seeds, mirin, rice and chopped Thai chili. Toss to combine.
  8. Place mushrooms on a plate. Layer the tuna over the mushrooms, then top with wakame salad. Finish with a drizzle of dressing.

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