Seared Ahi Salad with Wasabi Soy Vinaigrette

soups & salads

Jul 9

There’s nothing I love more than a delicious, healthy salad in the middle of summer when I don’t have to turn on my oven and heat up the kitchen! The key to a great salad is giving it that “eating out” feel, so it fills you up and feels like a full meal instead of an appetizer. This Seared Ahi Salad with Wasabi Soy Vinaigrette was created with the flavors of Hawaii in mind. The dressing is salty, tangy with a touch of wasabi heat and it packs a TON of flavor! It works perfectly with the mild ahi tuna in one perfect bite. If you’re looking for a salad you can get excited about, this is it!

These flavors remind me of all of the family vacations we’ve taken with our kids over the years to Hawaii. We usually go to Maui at least once a year and while we’re there, we eat nothing but fresh fish, it’s the best! Some of my favorite ahi dishes are poke with taro chips, ahi nachos, tacos or in a fresh salad. I love this dressing and how the flavors all work together in perfect balance. It makes for the perfect fresh bite with crispy cabbage, fresh herbs and delicious delicate, seared ahi tuna. It’s Ono!

Recently, I was sent a 7” Santoku knife from TUO cutlery and I told them I would be happy to try it out to see what I thought. I did a little research on the company and learned that they are making beautifully crafted knives for the culinary needs with the home chef in mind. I was really pleased with the German stainless blade which chopped herbs without bruising them and it was a great weight in my hand. Personally, I have all types, sizes and brands of knives in my kitchen, it’s a fun collection. I found this knife to be the perfect size for chopping all of the ingredients in this recipe. If you’re looking for a nice quality, reasonably priced knife to add to your repertoire, be sure to check out TUO cutlery!

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

Course

Salad

Cuisine

Asian

Servings

6 servings

PRINT THIS RECIPE

Ingredients

2 Tbsp. soy sauce
2 Tbsp. mirin
1 Tbsp. wasabi paste
1 Tbsp. sesame oil
1 Tbsp. grated garlic cloves
1 Tbsp. grated ginger
2 Tbsp. rice vinegar
½ tsp. black pepper
Mixed baby greens
¼ green cabbage (such as savoy or napa), thinly sliced
¼ purple cabbage, thinly sliced

½ red bell pepper, sliced
2 Persian cucumbers, thinly sliced
2 scallions, thinly sliced on a bias
½ cup edamame, shelled
1 Tbsp. toasted sesame seeds (or black sesame seeds)
1-2 Tbsp. vegetable oil
1 lb. fresh ahi tuna, sushi grade
1 tsp. fresh basil, julienned
1 tsp. fresh cilantro, chopped
1 tsp. fresh mint, chopped

Instructions

1. Make the Wasabi Soy dressing. In a bowl, combine soy, mirin, wasabi paste, sesame oil, grated garlic, grated ginger, rice vinegar & black pepper. Whisk to combine. Chill in the refrigerator until ready to use.

2. In a large bowl combine the mixed greens, thinly sliced green & purple cabbages, sliced red bell pepper, sliced Persian cucumbers, scallions and edamame.

3. In a small skillet, add sesame seeds over medium heat (without any oil) and toast for a few minutes until golden, remove from heat.

4. Season the ahi tuna with salt, pepper and press with toasted sesame and/or black sesame seeds. Heat a skillet over high heat.

5. Add 1-2 Tbsp. of vegetable oil to the pan and sear the ahi, about 2-3 mins. per side. Flip and sear the other side. Remove to a cutting board.

6. Determine the direction of the grain and slice the ahi into ¼” slices against the grain.

7. Toss the salad with the vinaigrette, add fresh chopped herbs and top with the sliced seared ahi.

Aly Romero