Wednesday, August 10, 2016

Ahi Salad

I've posted other salads with ahi tuna before, but in my opinion, there's never enough ways to enjoy a refreshing tuna salad in the summertime! This one is very Asian based, complete with the complex flavors of fish sauce and Thai basil. Do use Thai basil, if you can find it. If not, feel free to substitute regular basil or Italian leaf parsley.


for the dressing:

1 Tbs. orange marmalade, or other fruity jam
1 tsp. rice vinegar
1 tsp fish sauce
1 tsp low sodium soy sauce
2 Tbs. citrus based salad dressing

for the tuna:

1 tsp sesame oil
8 oz. fresh tuna

for the salad:

2 cups torn lettuce leaves
1/2 avocado, peeled and sliced
1 carrot, peeled and thinly sliced on the diagonal
1/2 cup Persian cucumber, peeled and thinly sliced
1/2 cup snowpeas, blanched for 1 minute and sliced on the diagonal
1/2 cup mung bean sprouts

1 Tbs. chopped Thai basil
1/4 tsp sea salt
1/4 tsp black sesame seeds
1/4 tsp white sesame seeds


Mix the ingredients for the dressing in a jar, shake until combined. Heat the sesame oil in a non stick skillet set over medium high heat. Cook the tuna for about 2 to 3 minutes per side for medium rare. Remove the tuna and allow to sit for about 1 minute, then cut against the grain into slices. Combine the salad ingredients, and toss. Top the mixed salad greens with the Thai basil. Then, divide the tuna between the two plates. Pour about 1 tablespoon of dressing over each salad. Top each serving with half of the sea salt and sesame seeds. Serve.

Serves 2
Stealthy Cooking Tip: This salad is all about variety! Don't let the long list of ingredients put you off, it all comes together very quickly. Just a few chops, a toss, and it's ready to go. Have this on the nights when you don't want to heat up your kitchen, and don't want to spend a lot of time cooking, either!

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