Grilled Ahi Salad
I went to the store this evening, looking for some fish to serve for dinner. We have been trying to eat healthy around here, mostly to try to counter the massive quantities of food we indulge in when we go out, and fish seemed like a good option. I planned on making the Halibut with Wasabi Pea Crust, but the halibut was $18.99 a pound. Sheesh.
Fortunately for me, the ahi was on sale and I remembered one of my favorite recipes of all time: grilled ahi salad with avocados and lime.
Immediately, I pulled out my phone and looked for the recipe on this here blog. I haven’t made this in a while and wanted to make sure I had all the ingredients. Wha? Not on my blog? Then I remembered why… Because NONE of it is local. But, since it is delicious I decided to make it anyway and share it with the rest of the world/the people who read my blog.
I found this recipe in an Ina Garten cookbook a couple of years ago and then have made a few changes. It is hearty enough to serve as a whole dinner and clean-tasting enough to serve as an appetizer or side.
You start with grilling some tuna…
I cooked mine on a grill pan for just a few minutes on each side, so the inside stays raw. Then cut up the avocado, green onions, and red onions. Finally, everything gets mixed together with some lettuce and a spicy-lime dressing.
I tell you – make this. Even though it isn’t local and the avocado may be rock hard because it isn’t totally ripe. Make it.
Recipe – Grilled Ahi Salad
Serves 4
1 1/2 lb of Ahi Steak – shashimi grade
2 T toasted sesame seeds
4 cups of salad lettuce
2 avocados, cut into bite size pieces
Zest of 2 limes
Juice of 3 limes – 6 Tablespoons
1/4 cup of olive oil
15 drops of hot sauce (Sriracha)
1 t wasabi powder (or extra hot sauce)
2 t soy sauce
1/4 t sesame oil
1/2 t honey
1/2 t ground pepper
1/4 cup of thinly sliced red onion
1/4 cup thinly sliced green onions
Heat a grill or grill pan on high. Add salt and pepper to both sides of the ahi steak, then brush with olive oil. Once the grill is thoroughly heated, add the tuna to the grill for about 2 1/2 minutes a side. You want the fish to the have char marks on the outside, but still be raw on the inside. Once cooled a bit, cut into bite size pieces.
At the same time, toast the sesame seeds on low heat in a dry pan. Once they start to brown, remove from the pan.
Combine the dressing in a small bowl. Mix together olive oil, lime juice, lime zest, hot sauce, wasabi powder, soy sauce, honey, and ground pepper.Taste for seasonings and add salt or more hot sauce. Cut up the avocado and add it to the dressing.
Plate the lettuce and mix with a bit of the dressing. Then, add 3/4 of the avocados, the red onions, and the tuna. Top with the rest of the avocados and drizzle the dressing over the salad. Finish with the green onions and sesame seeds.