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Jul312009

ASIAN AHI SALAD

ahisalad_01

Going to sushi only feels right when you can sit at the sushi bar. Focused Japanese men slicing and rolling, the occasional yelp and ching ching of their Sapporos. My Dad eats the sweet shrimp with the eyes and crunchy tentacles poking around, so gross. He tries to pick the strangest items and offer wagers to who wants to try them. Uni with quail egg, anyone? I've never left sushi a richer woman than when I walked in. Despite the games he likes to play, we both appreciate a good sashimi salad. We’ve frequented many sushi bars in town, assessing the proportions of lettuce or salty soy sauce dressing. Though I’m not one to digress from critiquing the food, sushi with my Dad is where we have our heart to heart talks. If he can tell my sister or I need a good talk, a little advice or direction, he initiates a sushi date. Maybe that’s one of the reasons I like it so much, it has represented a number of great conversations with my pappy.

This is a white girls attempt at a seared ahi salad; all sorts of flavors, lots of crunchy veggies and big chunks of fresh fish. My proportions are nothing like that of a sushi restaurant, as I kind of have a thing for vegetables. Ahi (aka yellowfin) Tuna is the least oily of the family, so it does well with a quick sear to prevent from drying out. Try to seek out a place you trust for fish, especially when eating it on the raw side such as this salad. ahisalad_03ahisalad_04

ASIAN AHI SALAD // Serves 4
1 Pound Sushi Grade Ahi Tuna
1 Head Napa/Savoy Cabbage (About 5 Cups Sliced)
1 Red Bell Pepper, Thin Slivers
1 Cup Shredded Carrots
¾ Cup Shelled Edamame
½ Cup Green Onion
1 Avocado, medium diced

/Dressing/
2 tsp. Tamari
1 Lime, Zest and Juice (approx 3 tbsp.)
1 tbsp. Rice Vinegar
2 tbsp. Sesame Oil
1 tbsp. Agave Nectar (or sugar)
½ tsp. Hot Sauce of Choice
1 tsp. Wasabi (or wasabi powder)
1 tbsp. Toasted Sesame Seeds
1 tsp. Fresh Ground Pepper ahisalad_02ahisalad_05

1. Heat grill to medium high heat. Coat both sides of the ahi with a bit of olive oil and a dash of salt and pepper. Sear on a hot grill pan or grill for about 2 1/2 minutes on each side. You don’t want to cook it all the way through. Remove to cool and place in the fridge while preparing the rest of the salad.
2. For the dressing, add the tamari, rice vinegar, lime zest and juice, agave, hot sauce and wasabi to a bowl. Give it a whisk. Add the sesame oil, sesame seeds, and pepper. Whisk and taste. Add what your tastes prefer, be it heat, salt etc.
3. Chop the cabbage as thin as possible. Add the cabbage, carrot, bell pepper, edamame, and green onion to the large bowl. Toss with about 3 tbsp. of the dressing.
4. Cut the ahi into 1’’ chunks. Add the avocado and ahi to the remaining dressing and toss to coat. Let it sit a minute, and place a generous scoop of the ahi avocado atop the slaw. IMG_2482 copy

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  • Response
    Response: 夏装连衣裙
    thanks for sharing.
  • Response
    ASIAN AHI SALAD - SPROUTED KITCHEN - A Tastier Take on Whole Foods

Reader Comments (32)

mmm . . . that looks great! I love going to sushi, although we haven't been in a long time since it's pretty pricey here. We could get all you can eat for $15 in Reno. I got a big chunk of ahi tuna from chris' step mom the other day and was wondering what I could do with it since I've never made it before, this is perfect! Thanks!
-kristen

July 31, 2009 | Unregistered CommenterEatingRD

Friday night means a trip to the sushi bar around our house. It's such a great treat to end a work week. However, this yummy bowl looks easy enough to actually attempt at home, so I'm thinking I'll have to surprise my husband with it very soon. Just reading the sauce ingredients makes my mouth water. It must be the Pavlovian response to thinking-- Wasabi!

Also, LOVE Hugh's spoons. This is the photograph I want to take when I grow up.

July 31, 2009 | Unregistered CommenterKim (@ Paper Apron)

@Kim - The spoon image was all Sara's idea. She's not going to have much use for me soon, I fear..

July 31, 2009 | Unregistered Commenterhugh

That looks so yummy!!!

July 31, 2009 | Unregistered CommenterSarah Fick

Love your blog! I am so glad I found it! Amazing photos and recipes!

July 31, 2009 | Unregistered CommenterMaria

yum.

the spoom picture needs framing.
and yep EatingRD is right- Reno has the all you can eat for $15 dinner or $13 for lunch- it is the best and worst thing all at once! I often walk away in a "sushi comma" after stuffing myself. oye! gotta love this place. :)

July 31, 2009 | Unregistered CommenterVanessa

Such divine photography! Looks pretty tasty for a 'white girls' attempt at Japanese food...although I'm a white girl too haha

July 31, 2009 | Unregistered CommenterZoe

Nice photo of the spoons. I'm curious - are you using a 1.2 lens to get the spoon handles blurred like that?

July 31, 2009 | Unregistered Commenterliz {zested}

I"m in love with that spoon shot!

July 31, 2009 | Unregistered CommenterHannah

Aw, are you a Daddy's girl? I am too. I love outings with just Dad and me.

I don't like sushi, per se, but your pictures made it look darn appetizing.

July 31, 2009 | Unregistered CommenterCooking Bride

beautiful pictures, and the recipe looks totally delicious. can't wait to make this one.

August 1, 2009 | Unregistered CommenterElizabeth

I've always counted sushi among my list of "comfort foods", but not for any reason more meaningful than it is so delicious. I love why you associate happy thoughts with it. This salad looks unbelievably delicious.

August 1, 2009 | Unregistered CommenterLisa's Cocina

This looks and sounds divine. As another who adores her vegetables, I am going to have to seek out some fresh fish very soon. I adore raw fish and I tend to adore anything with zesty limes in so this sounds pretty much like perfection! The idea of your dad taking you out for sushi talk dates made me smile too.
~ e.

August 2, 2009 | Unregistered CommenterEmily Eats

I am in LOVE with your lovely blog. This looks great!

August 2, 2009 | Unregistered Commenterredmenace

That image of the spoons is insane! This recipe looks fantastic.

This salad looks really refreshing and summery. My boyfriend would love it. It is his birthday on Wednesday so maybe I will make it for him:) BTW I really love the picture with the spoons...amazing.

August 2, 2009 | Unregistered CommenterNutmeg Nanny

good Heavens, you are incredibly talented with the camera! I'm glad you commented on squirrelbread, leading me here - look forward to popping back in regularly!

cheers,

*Heather*

August 2, 2009 | Unregistered Commenterheather

looks tasty! i sent my wife your sweet blog; hopefully she can get some fun new ideas for cooking me up some awesome-meals! can't wait to meet you someday. maybe next time we are down in your neck of the woods, Hugh will introduce us!

August 3, 2009 | Unregistered CommenterCameron Ingalls

Once again, this looks amazing! I want it NOW! And the spoon shot is perfection. I am so impressed.

August 3, 2009 | Unregistered CommenterLeah

This sounds so interesting! I'm always hesitant to work with asian flavors in my kitchen, even though I usually love the product!

August 3, 2009 | Unregistered CommenterTracy

Another salad... my favorite! This one looks great and will give me a break from the Strawberry Chopped Salad that I keep on making!! Ava says great pictures, Tito Hugh.

August 3, 2009 | Unregistered CommenterMollie

Dude! I want to hang that spoon image in my kitchen! While eating the salad! mmm mmm mmm

August 3, 2009 | Unregistered CommenterHeather from the bar

Wow, Hugh's photography is GEORGEOUS! And so is your food:) I'm so glad I stumbled upon your blog!

August 4, 2009 | Unregistered CommenterChelsea

Oh, I went out to lunch on Sunday and what I was really craving was a (GOOD) tuna salad -- something with perfectly seared tuna on top. Alas, they had nothing on the menu that even resembled it. This looks amazing and so colorful too!

August 4, 2009 | Unregistered CommenterAnne

although i don't eat fish, this dish looks absolutely divine. Perfectly fresh and healthy for a hot summer like we're having up in Portland! ta ta!

August 5, 2009 | Unregistered Commenterleela

Love your site. Thank you.

August 5, 2009 | Unregistered CommenterRachel

fantastic photography Hugh!!

August 5, 2009 | Unregistered CommenterSue Bradley

I don't even have time to read this whole post right now (I will later!), but I just have to say that that photo with the spoons is absolutely incredible. How did you take it Hugh?? It looks like the spoons are balanced with the liquid about to fall out. Gorgeous, what a brilliant idea.

August 6, 2009 | Unregistered CommenterIsabelle

Such beautiful photographs! That one of the spoons is absolutely stunning! Wow.

August 10, 2009 | Unregistered CommenterSam@BingeNYC

pretty, pretty, extra pretty

August 12, 2009 | Unregistered CommenterCaroline

I made a seared ahi salad a few weeks ago quite a bit like this one. Isn't it great how easy it is to make? Who knew? http://www.clovesandcream.com/2009/07/simple-supper-seared-ahi-salad-over.html

August 13, 2009 | Unregistered Commenterlaura

This looks absolutely amazing. Your picture of the different ingredients on the spoons is visually so appealing to someone who loves all of those flavors, like myself. I make an Asian Chicken Salad that incorporates some similar ingredients. I will have to try this. Fish overshadows chicken any day in my book :) Thank you for the inspiration!

March 11, 2013 | Unregistered CommenterMary Abrahamson

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