Ahi Tuna Salad

Ahi Tuna Salad


Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • 1-quart and 5-quart Mixing Bowls
  • 2-quart Saucepan
  • 10½-inch Skillet
  • Fillet Knife

Kitchen Charm Dressing Ingredients:

  • 4 teaspoons red onion, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup lime juice
  • ½ cup cilantro, minced
  • 4 teaspoons honey
  • 4 teaspoons olive oil 

Salad Ingredients:

  • ¼ cup radish, sliced
  • 1 tablespoon scallions/green onions, cut into fine strips (garnish)
  • 1 cup balsamic vinegar
  • ½ cup olive oil
  • 1 (12-ounce) ahí tuna fillet
  • ½ cup black sesame seeds
  • Salt and black pepper to taste
  • 1green mix salad bag (5oz.)
  • ½ cup banana chips
  • 1 cup mandarin wages
  • ½ cup chow mein noodles 

Kitchen Charm Dressing Procedure:

In the 1-quart Mixing Bowl, add onion, salt, black pepper and lime juice; combine well. Stir in cilantro, honey and olive oil. Mix and set aside in the refrigerator.

Salad Procedure:

  1. In the saucepan add balsamic vinegar and cook at medium-high temperature for 4 minutes or until it starts boiling. Reduce temperature to medium and keep cooking for 5 minutes or until vinegar get reduced and turn into syrup.
  2. Preheat skillet with the ½ cup of oil at medium-high temperature for 4 minutes. Add fillet previously seasoned with sesame, salt and pepper; cook 8 seconds per side. Using a tong, brown fillet edges for 8 seconds. Refrigerate for 6 minutes.
  3. In the 5-quart Mixing Bowl, add salad mix, banana chips, mandarins, radish and the dressing; mix well.
  4. With the Fillet Knife, slice tuna. Serve slices over the salad mixture and pour balsamic syrup. Spread chow mein noodles and scallions on top.