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Seared Ahi Tuna Salad with Orange Sesame Vinaigrette

This salad can be done with a couple of cheats to save you some time.  You can substitute the dressing for a store-bought Asian type of vinaigrette, it doesn’t matter what kind.  Anything with soy, sesame, or ginger would be fine.  Also, you can purchase bagged won ton strips.  I have never made them before but can safely say we ate half the plate before even making the darn salads.  You will too if you make them fresh, they are ridiculously good.

Serves 4

For Tuna:

  • Ahi tuna fillets
  • 4 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 2 tablespoons minced ginger
  • salt and freshly ground black pepper
  • juice of half an orange
  • 3 tablespoons olive oil
1.)  Combine all ingredients in a large bowl and marinate tuna for at least 30 minutes up to 2 hours.
2.)  Heat a large saute pan or grill pan over medium heat.  Add a little olive oil to the pan.  When the oil is hot, sear the tuna on each side for about 1 minute and the ends for about 30 seconds each.  Remove from pan and let rest for a couple of minutes.  Slice into thin strips.
For Wontons:
  • half a package wonton wrappers (about 30), cut into strips
  • vegetable oil for frying
  • salt
1.)  Add about 1/2″ of oil to a large saute pan.  Heat oil over medium.  When oil is hot, add wonton strips in batches and fry until golden brown on both sides, about 1-2 minutes.  Remove to a paper towel-lined plate and sprinkle with salt.
For Dressing:
  • 1/2 orange zested
  • juice of 1 orange
  • juice of 1/2 a lime
  • 3 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons chopped chives
  • 1 tablespoon minced ginger
  • 1 teaspoon mustard
  • 1/2 cup extra-virgin olive oil
1.)  Combine all ingredients in a small bowl except for the olive oil.  Slowly whisk in the olive oil until well combined.
For Salad:
  • 1 package field greens
  • 2 carrots, shaved into ribbons with a vegetable peeler
  • 1 med. cucumber, peeled, seeded, & shaved into ribbons with vegetable peeler
  • 1 1/2 cups bean sprouts
  • 1/2 red bell pepper, thinly sliced
  • handful fresh cilantro, chopped
  • 1 1/2 cups sugar snap peas, sliced into thin strips
  • 3 green onions, sliced thinly
In a large bowl, toss together all ingredients.  Pour half of the dressing over top and toss again.
To Serve:
1.)   Place a mound of salad onto a plate, top with sliced tuna and wonton strips.  Pass the remaining dressing and garnish with fresh cilantro.
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