Chopped Ahi Tuna Salad with Sesame Ginger Dressing
Serves: 4-6
 
Ingredients
  • 4 cups napa cabbage, chopped
  • 4 cups romaine lettuce, chopped
  • 1 red pepper, chopped
  • 3 green onions, chopped
  • 1 ½ cups chopped baby corn
  • 1 ½ cups shredded carrots
  • 1 cup shredded purple cabbage
  • 1 cup banana chips
  • 1 banana, sliced thin
  • 1 cup halved cashews
  • 8 ounces wild-caught sustainable sushi-grade ahi tuna
  • ⅓ cup rice wine vinegar
  • 3 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, roughly chopped
  • 1 garlic clove, roughly chopped
  • pinch of salt
  • 2 tablespoons sesame oil
  • 1 tablespoon canola oil
  • 2 teaspoons sesame seeds
  • ½ cup crunchy rice noodles
Instructions
  1. Season tuna on both sides with salt and pepper. In a small skillet, heat a little bit of olive oil of a medium heat. Sear tuna on all sides, remove from heat and let set. Cut into thin slices.
  2. In a large salad bowl toss together napa cabbage through cashews.
  3. In a blender, combine rice vinegar through canola oil. Blend until smooth.
  4. Toss salad with dressing. Season to taste with salt and pepper. Place seared tuna on top. Sprinkle with sesame seeds and crunchy rice noodles.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/ahi-tuna-salad/