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Pan-Seared Tuna Salad with Wasabi Butter Sauce

This panko- and sesame-crusted seared tuna served on a bed of arugula and baby spinach, finished with a silky wasabi-butter sauce, elevates Japanese-inspired flavors into a bright, satisfying salad. The sauce—made from soy, wasabi paste, shallots, white wine, milk and butter—creates a creamy, slightly tangy finish that pairs beautifully with the peppery greens and the crisp crust on the tuna.

Panko and sesame crusted seared tuna on arugula and spinach with wasabi butter sauce
Seared Tuna Salad with Wasabi Butter

The crunchy panko and sesame crust gives each tuna steak a toasted texture while keeping the interior tender and rare. This salad is light but substantial, making it a perfect option for a warm evening meal, an elegant lunch, or alfresco entertaining. If you love tuna salads with an Asian influence, the combination of savory soy, bright wasabi and rich butter is irresistible.

Please welcome guest author Heather K. Jones. Heather is a registered dietitian, a nutrition consultant, and the founder of Feel Better Eat Better, an online weight-loss program for women. She developed this lighter, restaurant-inspired version after trying a panko-crusted fresh tuna sashimi dish at a favorite sushi restaurant.

Seared tuna sliced and served on arugula and spinach

More Tuna Salad Recipes

  • Chickpea Tuna Salad
  • Mayo-less Tuna Macaroni Salad
  • Italian Tuna and Brown Rice Salad (Riso e Tonno)
  • Tuna Deviled Eggs
  • Canned Tuna Ceviche
  • Tuna Lettuce Wrap with Avocado Dressing

Seared Tuna Salad with Wasabi Butter Sauce

Summary: Panko-and-sesame-crusted seared tuna on a bed of arugula and spinach topped with a creamy wasabi butter sauce. A bright, crunchy, and savory dish that works well for lunch or a light dinner.

Prep: 15 mins   |   Cook: 15 mins   |   Total: 30 mins

Yield: 4 servings   |   Serving size: 1 tuna steak with spinach and arugula

Calories per serving: 311 kcal   |   Protein: 37 g   |   Carbs: 12 g   |   Fat: 11 g

Ingredients

  • ½ cup panko breadcrumbs (or gluten-free panko)
  • 3 tablespoons black and white sesame seeds
  • Four 5-ounce raw ahi or yellowfin tuna steaks (if using frozen, thaw in the refrigerator)
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • Canola oil or cooking spray
  • 2 tablespoons reduced-sodium or gluten-free soy sauce
  • 1 teaspoon prepared wasabi paste
  • 2 teaspoons minced shallots
  • ¼ cup white wine (Sauvignon Blanc suggested)
  • 2 tablespoons whole milk
  • 2 tablespoons unsalted butter
  • 4 cups fresh baby arugula
  • 4 cups fresh baby spinach
  • Sliced radish, for garnish (optional)
  • Sliced cucumber, for garnish (optional)

Instructions

  1. On a large plate or shallow bowl, combine the panko and sesame seeds to make the crust mixture.
  2. Season the tuna steaks with salt and pepper. Gently press both sides of each steak into the panko-sesame mixture so they are evenly coated.
  3. Heat a large skillet over medium-high heat and lightly coat with canola oil or spray.
  4. Add two steaks to the hot skillet, spray the tops with oil, and cook 2–3 minutes until the outer edge becomes opaque. Flip the steaks, spray the second side with oil, and cook an additional 2 minutes until the outer edge is opaque. Repeat with the remaining steaks. The goal is a crisp crust and a rare to medium-rare center.
  5. Transfer all cooked steaks to a cutting board and let them rest briefly so they firm up and cool slightly for slicing.
  6. While the tuna rests, combine the soy sauce and wasabi paste in a small bowl; set aside.
  7. In a small skillet over medium-low heat, sauté the minced shallots in the white wine. Simmer until the wine has reduced by half, about 2–3 minutes.
  8. Add the milk and whisk constantly until the sauce looks smooth and slightly thickened, about 1 minute. Remove from heat and whisk in the soy–wasabi mixture. Add the butter and whisk until the sauce is glossy and combined.
  9. To serve: divide the arugula and spinach evenly among four shallow bowls. Thinly slice each tuna steak and arrange over the greens. Drizzle about 1½ tablespoons of the wasabi butter sauce over each portion. Garnish with sliced radish and cucumber if desired. Serve immediately.

Notes

Recipe developed with Danielle Hazard. Using a quality tuna steak ensures the best texture and flavor. If you prefer a milder heat, start with less wasabi and adjust to taste. The sauce thickens slightly as it cools; warm gently if needed before serving.

Nutrition

Per serving (tuna steak with spinach and arugula): Calories 311 kcal; Carbohydrates 12 g; Protein 37 g; Fat 11 g; Saturated fat 4.5 g; Cholesterol 80 mg; Sodium 552 mg; Fiber 2.5 g; Sugar 2 g.

Tips for Success

  • For best results sear the tuna quickly over high heat so the exterior crisps while the interior remains tender and pink.
  • If using frozen tuna steaks, thaw them overnight in the refrigerator for even cooking.
  • Adjust the amount of wasabi in the sauce to your heat preference—start small and add more to taste.
  • This salad is best served immediately after cooking to preserve the texture of the crust and the freshness of the greens.

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