Ahi Salad with Cucumber Ribbons
Ingredients
Pickled Onions
-
¼
cup
rice vinegar
-
2
tablespoons
sugar
-
½
teaspoon
salt
-
to taste
cracked pepper
-
2
teaspoons
mustard seeds
-
1
pod
star anise (optional)
-
½
red onion
finely sliced
Salad
-
1
English cucumber
(or 4 Turkish, about 12 ounces total)
-
4
ounces
sushi grade ahi
-
1
tablespoon
olive oil
-
to taste
fresh dill
Instructions
- In a pot, bring vinegar, sugar, salt, pepper, mustard seeds, and star anise to a boil.
- Add the finely sliced red onion, simmer for two minutes, then chill in the fridge for 20 minutes.
- Thinly slice the cucumber into ribbons and place in a bowl with half the dill.
- Cut the ahi into ¼ inch thick bite-sized pieces and toss with the onions and pickling liquid.
- Pour the ahi mixture over the cucumber ribbons and gently toss.
- Divide among bowls and garnish with fresh dill and a drizzle of olive oil if desired.
Nutrition Facts (estimated)
Servings
2-4
Calories
197
Total fat
8.1g
Total carbohydrates
15.7g
Total protein
14.8g
Sodium
609.2mg
Cholesterol
22.2mg
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