Seared ahi salad
Indulge in a delightful seared ahi salad bursting with fresh flavors and vibrant colors. Savor the succulent texture of the marinated ahi tuna combined with crisp veggies and zesty dressings. It’s a culinary journey for your taste buds!
Ingredients:
- ½ package egg roll wrappers (10 sheets)
- oil, for frying
- 1 cup fresh or frozen mango (fresh preferred)
- ¼ cup rice wine vinegar
- 2 tablespoon freshly grated ginger
- 2 tablespoon honey
- 2 tablespoon fresh lime juice
- 1 teaspoon sriracha
- ½ cup canola oil
- 1 teaspoon salt
- freshly grated pepper
- oil, for searing
- salt and freshly ground black pepper
- 4 5-ounce saku tuna steaks
- 3 cup spring mix lettuce
- 1 cup julienned baby bok choy
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup daikon sprouts
- 1 cup julienned snow peas
- ½ avocado, sliced
- ½ english cucumber, sliced
Instructions:
- Lay a few egg roll wrappers on the cutting board and slice them into thin strips according to your preference.
- Get the oil ready by warming a small pot with just enough oil to cover the food. Heat the oil on medium-high heat and wait until it reaches a temperature between 350 and 190 °C. If you don't have a thermometer, you can do a test by putting a piece into the oil to check. It should bubble immediately to show it's ready. If it starts smoking, it's too hot; in that case, lower the temperature and wait a couple of minutes before testing again.
- Working in small portions, carefully drop a handful of strips into the heated oil using a slotted spoon. Fry the wonton strips until they turn golden brown. Place them on paper towels to drain excess oil before adding them to your salad.
- Remove the mango flesh from the pit and roughly chop it. Place the mango, vinegar, ginger, lime juice, and sriracha in a blender or food processor, and blend everything. While blending, slowly pour in the oil, then add salt and pepper. Set the dressing aside.
- In a sauté pan, heat the oil and season the tuna steaks with salt and pepper; cook them until they are slightly rare.
- Slice each tuna steak into 7 thin pieces and set them aside. In a bowl, mix lettuce, bok choy, cabbage, carrots, daikon, snow peas, avocados, and cucumbers with 1 cup of the mango sriracha dressing. Toss everything together and arrange neatly in the middle of 4 large plates. Top with wonton strips, then layer the tuna over the salad in a stair-step pattern. Grab a fork and enjoy your meal!
Summary:
- Calories: 3784 kcal
- Fat: 284 g
- Protein: 161 g
- Carbs: 160 g
- Potassium: 5000 mg
- Magnesium: 388 mg