Approx. ½ hr.-45 min.
2 Ahi Tuna pieces, fresh, approx. 4-6 oz. each
Chili Oil or Basil Oil, approx. 2-3 tblsp.
2 Eggs, hardboiled
Chinese Long Beans, approx. 1/4 lb.
Jicama, small, peeled, cut into thin strips
Cherry Tomatoes (mixed color if possible), container
Cole Slaw mix,* fresh or packaged, approx. 1/4 lb.
Cilantro, approx. 1/4 c., chopped
2 Lettuce leaves, large
Salt/Pepper
1 Lemon
Rice Wine Vinegar
Sesame Seeds, white or black (optional)
* shredded green cabbage, red cabbage, carrots
Hard boil and chill the eggs.
Snip and blanch (or boil, or grill) long beans; cut into 4" pieces. Chill.
Peel jicama, slice half into 4" x 1/4" strips. Blanch if preferred; or leave raw.
To prepare fish:
[If serving chilled tuna, cook it first and refrigerate. If serving warm, assemble salad first, then cook fish] Squeeze ½ lemon over ahi; season w/salt and pepper. If using sesame seeds, spread seeds on plate, rub oil on fish, press both side of fish on seeds. Heat 2 tblsp. oil in heavy skillet, sear ahi until browned/blackened on both sides but still rare-to-medium well, depending on preference – it will briefly continue to cook after removed from pan; if you want to serve it medium rare, take it out when it looks rare-turning-to-medium, etc.
To prepare salad: Arrange lettuce leaf on each plate; fill with cole slaw mix; top with cilantro. Drizzle w/rice wine vinegar. Arrange long beans, sliced egg, sliced jicama, and halved cherry tomatoes around flattened edges of lettuce leaf. Drizzle w/vinegar again. Place ahi in center. Squeeze remaining lemon over all.
Suggested Dressings: Kraft Asian Toasted Seseme
Green Goddess w/Wasabe [homemade or add wasabi
to Kraft Green Goddess]
Soy Wasabe Dressing:
1 teaspoon soy sauce
1 teaspoon wasabi paste (Japanese horseradish)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil
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