January 27, 2023
Seared Ahi Salad
Tender and quick seared tuna sits atop a vegetable salad that is sweet, savory, and crisp. A sweet and sour glaze as well as sriracha mayonnaise lends heat, acidity, and lots of flavor. At first glance, this appears complicated but most of it requires little to no cooking. Additionally most of this can be prepared days ahead. Then it just requires a quick sear to the fish to have this meal ready in minutes.
Servings: 2
Calories: 508kcal
Ingredients
Seaweed Salad
- 1/4 cup dried seaweed such as wakame or wakame stem seaweed
- 1/2 tablespoon agar agar strips optional, adds texture
- 1 1/2 teaspoons rice vinegar
- 2 drops stevia glycerite or other sweetener to taste
- 1/2 teaspoon sesame oil
- 1/8 teaspoon salt
- 1 teaspoon toasted sesame seeds
- 1/8 teaspoon Korean red pepper flakes
Sweet and Sour Drizzle
- 1/4 cup coconut aminos
- 2 teaspoons rice vinegar
Sriracha Mayonnaise
- 1/4 cup mayonnaise
- 1 tablespoon sriracha or more to taste
- 1-2 drops stevia glycerite or other sweetener, to taste
Salad
- 1/4 cup baby green beans ends trimmed and cut in half
- 1/4 English cucumber sliced thin
- 1/2 avocado sliced thin
- 1/2 pound ahi tuna sashimi grade
- 1/2 cup pea shoots or other micro greens of choice
- 1 green onion green portion only, sliced thin
Instructions
For the Seaweed Salad
- Place seaweed and agar agar in a large bowl filled with cool water. (It will absorb a lot so use at least 4-5 times as much water as there is dried ingredients. Let soak for 10 minutes, or until seaweed is soft and rehydrated. Squeeze as much water from the seaweed as possible and toss with remaining seaweed salad ingredients. Adjust seasoning to taste and set aside. This can be made up to 4 days ahead and kept refrigerated.
For the Drizzle
- Combine all ingredients in a small pan and cook until reduced by half and then chill. The mixture will thicken slightly. Can be made up to 4 days ahead.
For the Salad
- Blanch the green beans. I like to make this easy and bring a small microwave safe bowl of generously salted water to a boil in the microwave. Add in the green beans and microwave on high for about 4-6 minutes (check at 4 minutes and then every 30 seconds or so until just tender crisp). Drain and run under cold water. This can be prepared up to 4 days ahead of time and refrigerated.
- Lightly salt the tuna. Heat a small pan over high heat and add a generous amount of avocado oil. When hot, add the tuna. Cook for 30 seconds, or until just opaque on one side. Flip and cook the second side the same way. Transfer to a cutting board and slice thin.
- To assemble, divide the seaweed salad between two serving plates. Top with cucumber slices, green beans, and avocado slices. Add dollops of sriracha aioli around the plate. Top with tuna slices, drizzle with the sweet and sour drizzle, and sprinkle with fresh pea shoots and green onions. Serve.
Notes
To blanch the green beans more traditionally, heat a large pot of salted water to a boil. Add the green beans and blanch them for 3 minutes, or until tender crisp. Remove the beans to an ice water bath (to retain color, this step can be skipped without affecting taste).
Protein:Energy Quotient [calories]:Ā 0.5
Nutrition Facts
Seared Ahi Salad
Amount per Serving
Calories
508
% Daily Value*
Fat
36
g
55
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
16
g
Monounsaturated Fat
12
g
Cholesterol
55
mg
18
%
Sodium
1244
mg
54
%
Potassium
667
mg
19
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
30
g
60
%
Vitamin A
3052
IU
61
%
Vitamin C
55
mg
67
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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