Ahi Tuna Salad

Ahi Tuna Salad

Ingredients

• 8 oz sushi grade ahi tuna
• 1 tablespoon oil
• 4 cups romaine lettuce, chopped
• 2 cups green leaf lettuce, chopped
• 1 red bell pepper, sliced
• 3 green onions, chopped
• 1 cup shredded carrots
• 1 cup bean sprouts
• 16 sugar snap peas
• 1/4 cup slivered almonds
• 1 avocado, sliced
• rice sticks ( I use Maifun Rice Sticks)
• 1/3 cup rice wine vinegar
• 3 teaspoons honey
• 1 tablespoon soy sauce
• 2 teaspoon fresh ginger, chopped
• 1 garlic clove, chopped
• 2 tablespoons sesame oil
• 1 tablespoon canola oil

Directions

 

- To Make the rice sticks, pour vegetable oil into pan, at lease 2 inches deep, heat to 400 degrees. Add sticks a little at a time, when the noodles come to the top of oil, remove ( they should instantly puff up). Drain briefly on paper towel

- For the snap peas, bring a large pot of water to a boil. Add the snap peas for about 5 minutes, drain and let cool. In a large salad bowl, combine the lettuces, bell pepper, green onion, carrots, bean sprouts, almonds, avocados and snap peas. 

- Season Tuna on both sides with salt and pepper. In a skillet heat 1 tablespoon of  oil over medium heat. Sear tuna on all sides, remove from heat and let set. Cut into thin slices. 

- For the dressing, combine the rice vinegar, honey, soy sauce, ginger, garlic, sesame oil and canola oil, mix well. 

- Pour the dressing over the salad, top with the rice sticks and the tuna. 

-Tara