Seared Ahi Tuna Poke Salad
Ingredients
The salad
-
20
pieces
wonton wrappers
-
2
steaks
ahi tuna
-
¼
cup
soy sauce
-
1
teaspoon
corn starch
-
¼
cup
pineapple juice
-
¼
cup
honey
-
1
teaspoon
chile garlic sauce or sriracha
-
2
tablespoons
black and white sesame seeds
The salad ingredients
-
4-8
cups
spring greens
-
½
cup
fresh cilantro
-
1
cup
fresh pineapple, diced
-
1
piece
avocado, sliced
-
1
piece
jalapeno or red chile, sliced
Hula Ginger vinaigrette
-
½
cup
hot chile sesame oil or toasted sesame oil
-
¼
cup
soy sauce
-
2
tablespoons
pineapple juice
-
2
tablespoons
rice vinegar
-
1
teaspoon
chile garlic sauce or sriracha
-
1
tablespoon
tahini
-
1
piece
lime, zested and juiced
-
2
teaspoons
fresh ginger, grated
-
1
clove
garlic, grated or minced
-
1-2
tablespoons
black and white sesame seeds
Instructions
- Preheat the oven to 400°F.
- Arrange wonton strips on a greased baking sheet, spray with olive oil and sprinkle with sea salt, then bake for 5-10 minutes until golden and crisp.
- In a small pot, mix soy sauce and cornstarch until smooth, then add pineapple juice, honey, and chile garlic sauce, bringing to a boil and simmering until thickened.
- Heat a cast iron skillet on high, add sesame oil, and sear the tuna steaks for 1-2 minutes on each side, brushing with the soy sauce mixture.
- Remove tuna from the pan, slice into strips, and set aside.
- In a bowl, combine spring greens, cilantro, pineapple, avocado, and jalapeño, then toss.
- In another bowl, mix all vinaigrette ingredients together.
- Divide the greens among plates, top with tuna, avocado, and wonton crisps, then drizzle with vinaigrette.
Nutrition Facts (estimated)
Servings
4
Calories
2064
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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