Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette2019-07-17
- Yield : 1 serving
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
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- 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
- 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.
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.