Tuna {Seared on Papaya and Avocado Salad with Asian Dressing}

Ingredients for Asian Dressing


Ingredients for Seared Tuna with Papapya & Avocado


Pass the dressing through a sieve

Process your dressing ingredients. Then pass the dressing through a sieve.


This is the concentrated plum paste I use (bought it at Whole Foods)

This is the concentrated plum paste I use (bought it at Whole Foods).


Peel the papaya

Peel the papaya.

Asian Dressing

Asian Dressing ready for the salad. It keeps in the fridge for a couple of weeks.


Use a mold for your salad stack

Use a mold to form your salad stack.


I keep reading recipes with julienne of green papaya so I thought I’d try it out with lightly seared tuna. My papaya wasn’t that green but not overly ripe either. In any case, I think I prefer it this way. The sweetness of the fruit marries wonderfully with the fish and the dressing. I took this photo during sunset (in time for supper) which is why it has a pink tint to it … I also think I could have cooked the tuna for about 10 seconds less on the top. Still very delicious!



For the Dressing:
⅓ cup of soy sauce
1 tbsp of fish sauce
¼ tsp of concentrated plum paste (or ½ tsp of plum sauce)
1 square inch of peeled fresh ginger
1 tbsp of sugar
1/2  tiny red birds eye chili or small piece of red Thai chili – A pinch of chili powder will also do if you can’t find fresh chilis – you want a little bit of spice but not so much that it overwhelms the dish

For the Rest of the Salad:
¼ a medium papaya, not green but not too ripe either
1 avocado
1 small shallot, peeled and chopped finely
½ cup of cilantro leaves finely chopped
1 salad onion finely chopped
½ lb of sushi grade A yellow fin tuna, wild and sustainably caught
½ tsp of black sesame seeds
Sesame oil – enough to sear the tuna

Make the dressing first by blending the soy sauce, fish sauce, plum paste, ginger, chili and sugar in a small processor or with a hand blender until the dressing is totally liquid and well combined – taste and adjust according to your preference and set aside
Peel and julienne the papaya – set to one side
Chop the salad onion, shallot and cilantro very finely – set aside
Dice the avocado into tiny pieces (not mashing) and gently fold in the shallot, onion and cilantro
Place a ring mould (about 3½”) on a plate and press into the bottom about 4 tbsp of julienned papaya, with a teaspoon sprinkle some dressing over the papaya
Layer the avocado salad on top and press down with the back of a spoon
Carefully remove the ring
Sear your tuna fillet in a smoking hot pan for 30 seconds on each side
On a chopping board and with a very sharp knife, slice the tuna into ½” slices and place on top of the papaya and avocado salad
Top with 1 tsp of dressing if desired and sprinkle with a few sesame seeds

You can also serve with pickled ginger
You can buy sushi grade tuna from Whole Foods or online from Amazon (in the US) if you don’t have a reliable fishmonger near you – Just ensure it is sustainably and responsibly caught tuna
And it goes without saying that eating undercooked or raw fish carries health risks

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com


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Seared Tuna on a Papaya & Avocado Salad with Asian Dressing


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