Chinese Seared Ahi Tuna Salad with Mango |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 1/2 cup soy sauce | 1 teaspoon wasabi | 1-1/2 pounds fresh Ahi tuna |
| 1/4 cup roasted, unsalted cashews | 1 head romaine lettuce, sliced very thin | 1/2 head Savoy cabbage, sliced very thin |
| 2 bunches scallions, white part sliced diagonally | 2 mangoes, peeled and sliced thin | 1 cup julienne, fried won ton skins (optional) |
| 1 tablespoon canola oil | 1/4 cup toasted pine nuts | 1 bunch cilantro, cleaned and stemmed for garnish |
| FOR DRESSING: 2 ounces pickled ginger | 2 teaspoons sugar | 1/2 bunch scallions, white part only |
| 1 cup seasoned rice wine vinegar | 1/2 cup soy sauce | 1/4 cup toasted sesame oil |
| 1 | Mix together soy sauce and wasabi. Marinate tuna in mixture for 20 minutes. Sear tuna in hot, nonstick skillet with 1 tablespoon canola oil, approximately 1 minute per side. Refrigerate immediately after removing tuna from heat. Allow to cool at least 1/2 hour before slicing for salad. Slice tuna into 1-1/2" pieces, reserving odd sizes to incorporate into body of salad. |
| 2 | FOR DRESSING: Place all ingredients in glass jar and shake until ingredients are thoroughly mixed. |
| 3 | TO ASSEMBLE: Toss lettuce, cabbage, scallions, nuts and odd pieces of tuna with dressing. Place on platter; arrange remaining slices of tuna and mangoes decoratively around salad. Garnish with fried wonton noodles, if desired, pine nuts, cashews and cilantro. |