Seared Ahi Salad

One of my favorite things about cooking in Hawaii is the fish. Being on an island, I have access to good quality freshly caught fish at reasonable prices. Two of my current favorites are ahi (tuna, of various kinds) and opah (moon fish).

Yesterday I picked up an ahi steak at the fish market. I marinated it in a shoyu mustard sauce before searing it for dinner last night. Accompanied with some rice and steamed veggies, I made a fresh and simple dinner of half the steak. But where this piece of fish really shone was for lunch in a salad.

Seared Ahi Salad

(serves one)

  • 1/4 lb. seared ahi (warm from the pan, or cold from the fridge), thinly sliced across the grain
  • large handful of fresh greens of your choice (I used a combination of Manoa lettuce and various greens from my mother’s garden)
  • cucumber slices
  • grape and/or cherry tomatoes (fresh from Saturday’s farmers market)
  • wasabi-ginger dressing
  • scallions for garnish

Wasabi-Ginger Dressing

(This makes enough dressing for two salads. But you’ll probably want this dressing again soon, so make more!)

  • 1/8 tsp. wasabi paste
  • 1/8 tsp. finely chopped or grated ginger
  • 1/2 tsp. sesame oil
  • 2 tsp. shoyu (soy sauce)
  • 3 tsp. white wine (or rice wine) vinegar
  • 1 tsp. olive oil
  • fresh ground pepper to taste

To make the dressing, add all ingredients but olive oil and pepper to a small bowl. Whisk to combine.  While whisking, add the oil to the dressing. (I tend to like my salad dressings more acidic than a lot of people, so feel free to add more oil to suit your own taste.) When your dressing has reach an emulsification, add a few generous grinds of fresh pepper to taste.

To assemble the salad (do you really need directions for this?): Wash, dry, and tear the salad greens into bite-sized pieces and arrange in the bottom of your salad plate. Slice the cucumber and tomato and add to the salad. Arrange the slices of fish over the greens, drizzle with the dressing, and top with scallions.

Now, doesn’t that look good? If I didn’t need to keep working, a glass of nice white wine would have been great with this lunch! Or, you could make it for dinner, open a bottle of wine and enjoy. Maybe have something decadent for dessert since you were good and had a salad for dinner. Crème brûlée, anyone?

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