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Yellowtail Tuna Salad with a Poached Egg 02:21

Jason Fullilove

This delicious salad combines seared yellowtail tuna with a poached egg for a protein-rich, healthy meal.

Yellowtail Tuna Salad with a Poached Egg 02:21

Jason Fullilove

This delicious salad combines seared yellowtail tuna with a poached egg for a protein-rich, healthy meal.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Heat a sauté pan or cast iron skillet over high heat. While the pan is heating, coat a piece of yellowtail tuna in Japanese seven spice. To sear the tuna, place it in the hot pan and let it sear for 30 seconds on each side. After searing each side, remove the tuna from the pan and place it on a cutting board. Using a chef’s knife, slice the tuna into equal-sized squares. 00:06

  2. 2. Lightly dress the mustard frill and mixed greens with vinaigrette. Toss the greens to coat. Transfer a handful of mixed greens to a serving plate. Place a small handful of the mustard frill mix on top of the mixed greens. 00:50

  3. 3. Place the yellowtail slices on top of the mixed greens, near one side of the serving plate. Using a spoon, dress the yellowtail with tomato relish. 01:20

  4. 4. With the spoon, place a poached egg on top of the mustard frill, in the middle of the plate. Finish the egg with a spoonful of the tomato relish. 01:35

  5. 5. To finish, drizzle the entire salad with vinaigrette. Place a few radish slices throughout the salad for garnish and a pop of color. 01:54

What You'll Need

Equipment

- Cast iron skillet or sauté pan
- Slotted spatula
- Chef’s knife
- Cutting board
- Spoon

Ingredients

- Yellowtail tuna, cut into a rectangular block (approximately 3 ounces)
- Japanese seven spice (for coating the yellowtail)
- Poached egg (1)
- Mixed greens (1 generous handful)
- Mustard frill mix (1 generous handful)
- Vinaigrette for dressing (5 tablespoons)
- Tomato relish (3 tablespoons)
- Radish, sliced (for garnish)

Chef Notes

Japanese seven spice, or Shichimi Togarashi, can be found online or at specialty grocers.

In this tutorial, Chef Jason uses a tomato relish that is made with tomato, olives, capers, chives, bell pepper, and olive oil.

Chef Jason uses a house vinaigrette to dress this yellowtail salad. A vinaigrette is a sauce or dressing made by mixing vinegar and oil. To learn more about the vinaigrette, visit Chef Bryon Freeze’s “How to Make a Vinaigrette” and Chef Brandon Boudet’s “How to Make a Red Wine Vinaigrette” tutorials located at the bottom of the page.

This salad includes a poached egg. To learn more about poaching eggs, visit Chef Jason’s “How to Properly Poach an Egg” tutorial located at the bottom of the page.

Yellowtail tuna (also commonly called yellowfin tuna) is a large species of tuna that can grow to weigh up to 400 pounds and can be found in tropical and subtropical oceans. Yellowtail is commonly marketed as “ahi” tuna and is often used in raw seafood dishes like sushi and sashimi.

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Taught by

Jason

Chef Jason Fullilove

Los Angeles

Fullilove’s passion for food grew partially from his cultured childhood experience. Born and raised in Cleveland, Ohio, Full... read more