Best Asian Spiced Ahi Salad With Limestone Lettuce And Toasted Sesame Seed Vinaigrette Recipes

Sesame-Crusted Ahi with Ponzu Vinaigrette image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 pound sashimi-grade ahi tuna (steaks or loin)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated fresh ginger (from about a 1/2-inch piece)
1/2 cup ponzu
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1/2 Fresno chile, thinly sliced
Canola oil, for cooking
2 shallots, thinly sliced
Kosher salt
Olive oil, for searing
1 scallion, finely sliced on the bias

Steps:

Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Limestone Lettuce with House Dressing image

Provided by Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

6 small heads limestone lettuce or other greens
1 large carrot, peeled
2 pickling cucumbers or kirbies, peeled
1 small daikon radish
2 tablespoons Thai fish sauce
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon Pernod
2 tablespoons sesame oil
2 teaspoons finely grated fresh ginger

Steps:

Thoroughly wash and dry lettuce. Break into bitesized pieces and place in a large salad bowl. Julienne carrot, cucumbers, and radish, and toss with greens.
Whisk dressing ingredients together in a bowl. Toss with salad just before serving.