Recipe courtesy of Le Petit Pier

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

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 1 serving
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Ingredients

1 teaspoon ground coriander

1 teaspoon star anise

One 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

  1. Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.
  2. 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.
  3. 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.
  4. 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.
  5. Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.
  6. Toast sesame seeds in a small skillet until light golden brown.
  7. 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.
  8. While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.
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