No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (329g) Recipe makes 4 servings The following items or measurements are not included below: 16 sugar snap peas mixed greens
Calories 666
Calories from Fat 431		(64%)
Amount Per Serving		%DV
	Total Fat 47.9g	73%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 27.3g
	Polyunsaturated Fat 10.9g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 675mg		28%
Potassium 730mg		20%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 3.6g	14%
	Sugars 4.5g
Protein 39.0g		77%
detailed view... how is this calculated?

Seared Ahi Tuna Salad

Recipe #392833 | 27 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lazyme
Oct 2, 2009

From the Avalon Restaurant and Bar, Lahaina, Maui.

SERVES 4 (change servings and units)

Ingredients

Dressing

1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons fresh chives, minced
1 tablespoon gingerroot, minced

Wontons

vegetable oil, for frying
8 wonton wrappers, thin strips
12 large cherry tomatoes, halved
2 medium carrots, diagonally sliced
16 sugar snap peas
6 tablespoons sesame seeds
20 ounces tuna steaks, 1-inch thick
8 ounces mixed greens

Directions

1
For dressing:.
2
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend.
3
Season with salt and pepper.
4
For wontons:.
5
Pour oil into heavy medium saucepan to depth of 1-inch.
6
Heat oil to 375.
7
Working in batches, fry wonton strips until golden and crisp, about 1 minute.
8
Using tongs, transfer wonton strips to paper towels; drain.
9
Sprinkle with salt and pepper.
10
(Dressing and wontons can be made 2 hours ahead. Let stand at room temperature).
11
Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat.
12
Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds.
13
Drain; rinse with cold water and pat dry.
14
Place in medium bowl; toss with 2 tablespoons dressing.
15
Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes.
16
Transdfer seeds to large plate.
17
Sprinkle fish with salt and pepper.
18
Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere.
19
Return same skillet to high heat.
20
Brush skillet with some of deep-frying oil.
21
Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side.
22
Transfer fish to work surface.
23
Mound lettuces on 4 plates.
24
Thickly slice fish; arrange fish, slices overlapping, on lettuces.
25
Surround lettuces with tomatoes, carrots and peas, dividing equally.
26
Drizzle each salad with some dressing.
27
Garnish with wonton strips.
28
Serve, passing any remaining dressing separately.