Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.

  • 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.


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