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Foodie 411

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Asian Ahi Salad

This Recipe Is:

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

My proportions are nothing like that of a sushi restaurant, as I kind of have a thing for vegetables. Ahi (aka yellowfin) tuna is the least oily of the family, so it does well with a quick sear to prevent from drying out. Try to seek out a place you trust for fish, especially when eating it on the raw side such as this salad.

Ingredients

1 pound
Sushi Grade Ahi Tuna
1 head
Napa/Savoy Cabbage (About 5 Cups Sliced)
1
red bell pepper, thin slivers
1 cup
carrots, shredded
3/4 cup
edamame, shelled
1/2 cup
green onion
1 medium
avocado, diced
2 teaspoons
Tamari
1 (approx 3 tbsp.)
lime, zest and juice
1 tablespoon
rice vinegar
2 tablespoons
seasme oil
1 tablespoon
agave nectar (or sugar)
1/2 tablespoon
hot sauce of choice
1 teaspoon
Wasabi (or wasabi powder)
1 tablespoon
toasted sesame seeds
1 teaspoon
fresh ground pepper

Instructions

Heat grill to medium high heat. Coat both sides of the Ahi with a bit of olive oil and a dash of salt and pepper. Sear on a hot grill pan or grill for about 2 1/2 minutes on each side. You don’t want to cook it all the way through. Remove to cool and place in the fridge while preparing the rest of the salad.
For the dressing, add the tamari, rice vinegar, lime zest and juice, agave, hot sauce and wasabi to a bowl. Give it a whisk. Add the sesame oil, sesame seeds, and pepper. Whisk and taste. Add what your tastes prefer, be it heat, salt etc.
Chop the cabbage as thin as possible. Add the cabbage, carrot, bell pepper, edamame, and green onion to the large bowl. Toss with about 3 tbsp. of the dressing.
Cut the Ahi into 1" chunks. Add the avocado and Ahi to the remaining dressing and toss to coat. Let it sit a minute, and place a generous scoop of the Ahi avocado atop the slaw.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com