Asian Ahi Tuna Salad
I hope you are all holding up through the scorching dog-days of summer all the while quarantining from home. I love salads on a hot summer day, because the thought of turning on an oven or even the stove is daunting and I especially love this Asian Ahi Tuna Salad. It makes me forget for a moment that the world has turned upside-down and I can close my eyes and revel in the freshness of deliciousness.
I guess you know already my love for anything in Asian cuisine, and Asian dressings are definately included in that (remember my recent Asian Ginger Carrot Dressing?)
I love to order a salad like this at a place here called BJ’s Restaurant and Brewhouse. One night last week, Mr. Wonderful decided to make dinner for me and somehow he decided to make this salad. And I’m SOOOOOO glad he did.
If you’ve never had this salad before, it is a refreshing blend of fresh greens, crunchy vegetables and lightly seared tuna tossed with a delightful rice wine Asian vinaigrette that is bright and zingy to your taste buds.
Make sure you get a good quality Ahi tuna for the best and freshest taste and don’t overcook it! It will be buttery and yummy and please, be bold, and try a bite with a tiny little knob of wasabi on it. It makes all the difference!
Check out a few of my other cool salad recipes for summer!
- ASIAN VINAIGRETTE:
- ½ c rice vinegar
- 3 T. honey
- 1½ T soy sauce
- 2 T sesame oil
- ½ T fresh ginger (grated)
- ½ clove garlic (crushed)
- ⅛ t black pepper
- ¾ c neutral oil like avocado or canola
- SALAD COMPONENTS:
- 2 Sashimi-grade Ahi tuna steaks
- 2-3 T. black sesame seeds
- 1 T blackening seasoning
- 4 c spring mix
- 1 c shredded Napa cabbage
- 1 large red bell pepper, sliced thinly
- 1 large red tomato, cut into thin wedges
- 1 large avocado, cut into small chunks
- 1 cucumber, peeled and thinly sliced
- 3 T. cilantro
- wasabi paste
- 2 green onions, thinly sliced
- ½ medium red onion thinly sliced
- crispy tortilla, wonton strips or shaved almonds
- ASIAN VINAIGRETTE:
- Mix all ingredients except the neutral oil together then slowly drizzle the oil in to emulsify (a blender works best)
- SALAD ASSEMBLY and INSTRUCTIONS:
- Mix the sesame seeds and blackening spice together in a shallow dish
- Roll the tuna in the mixture coating all sides
- In a heavy bottomed fry pan, sear the tuna over medium high heat on all sides lightly, only about a minute per side then remove quickly to a plate to stop cooking.
- Let tuna rest at least 5 minutes then thinly slice into bite-sized pieces
- Toss remaining salad ingredients together )except for whatever crunchy topping you decide on) with dressing then top with tuna
- Garnish with wasabi