This recipe is another family hit! My daughter’s favorite food is sushi (yes, she is boojie), so she loves eating this “sushi-style” dish at home. We had her eating raw fish as soon as she started eating food. This salad base can be topped with any protein, but for me it is a go-to for this seared ahi salad. I also used a copy cat Benihana Ginger Dressing (click the link to see the recipe).
Seared Ahi
Serves 3
Fresh Bluefin Tuna
2 Tbsp Hoison
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Rice Wine Vinegar
1 Tsp Huy Fong Chili Garlic Sauce
1 Tsp Grated Ginger
Whisk all sauce ingredients together and let the tuna marinate for about 1 hour before searing. Heat skillet on medium high heat until pan is hot. Place tuna on the skillet and you will hear a nice sizzle. Cook for about 1-2 minutes (depending on thickness of the fish). Turn fish over and cook for another 1-2 minutes. Slice the tuna as soon as you pull it off the heat, to prevent the fish from continuing to cook. Make sure you slice against the grain (perpendicular to the lines that run across the tuna).
Salad
Serves 1
1 Cup Spinach
1 Cup Chopped Red Leaf Lettuce
1/2 Cup Green or Red Cabbage (I used green)
1/4 Cup Matchstick Carrots
1/2 Sliced or Diced Tomato
1/4 Cup Thinly Sliced Red Onion
1.5 Inch Cucumber Thinly Sliced
1/3 Avocado
1/4 Cup Alfalfa Sprouts
Toss together spinach and leaf lettuce. Scatter the other ingredients to the top of the salad and toss with the Benihana Ginger Dressing. Top with 4 ounces of the sliced seared ahi for the adult salads and 2 ounces for the kid salad.
Notes:
- I made the three salads side by side to make sure equal ingredients made it in each salad. The salad ingredients above are measured out per adult salad. I made the kids salad smaller obvisouly.
- Get fresh fish to sear. I got this tuna from our friend who is a fisherman and literally caught it himself down in Mexico, but that is not always the case. Otherwise, I would get it from our local fish shop, like Quality Seafood or Captain Kids. Last resort would be Whole Foods, Lazy Acres or Sprouts for me.
- Make the dressing ahead of time, it needs to refridgerate for at least one hour. This can also split up your time in the kitchen.
