Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette
- 1 teaspoon ground coriander
- 1 teaspoon star anise
- 1 (1-inch long) stick cinnamon
- 1/3 teaspoon clove
- 3 ounces sushi-quality ahi tuna loin, sinews removed
- 1 tablespoon canola oil
- 1 head organic limestone (Boston or Bibb) lettuce, washed, and dried
- Sliced asuki ginger
- Toasted Sesame Seed Vinaigrette:
- 1/3 cup shallots
- 1/2 teaspoon sesame seeds
- 1 tablespoon white wine vinegar
- 1 tablespoon rice vinegar
- 3/4 tablespoon dry mustard
- 1/2 teaspoon kosher salt
- 3/4 teaspoon sugar
- 1/4 cup canola oil
- 1/4 teaspoon sesame oil
Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.
Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside.
Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite size pieces and arrange on top of lettuce. Garnish with sliced ginger.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Toast sesame seeds in a small skillet until light golden brown.
In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes.
While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.