PACIFIC RIM TUNA SALAD WITH PONZU DRESSING

PACIFIC RIM TUNA SALAD WITH PONZU DRESSING image

Categories Salad Citrus Fish Fruit Herb Low Cal Low/No Sugar Healthy

Yield 4 persons

Number Of Ingredients 24

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Ingredients

Ponzu Dressing Ingredients
.5 cup orange juice
Juice from 2 large mexican limes
.5 tsp kosher salt
1 tsp red pepper flakes
.25 cup soy sauce
.25 cup mayo
1 tsp sugar
.25 cup extra virgin olive oil
1 tsp sesame oil
Salad ingredients
1 12 oz bag spring mix
12 oz romaine, chopped 1/2 "( thes items are to be mixed together 50/50 mix for the salad base)
.25 of a small carrot, peeled and slivered
.5 cup raw jicima, peeled and slivered
1 pound fresh ahi tuna steaks
1 can mandarin oranges, drained
.5 cup cilantro leaves(stems removed)
one half a cucumber, sliced into thin strips
1 mango, peeled and sliced into 1/8 " strips
2 large haas avocados, sliced into 1/8" strips
1 1/2 cups cornbread croutons
3 6 inch flour tortillas, brushed with oil and coated with season salt, to be cut into triangles and baked at 350 degrees until crisp( or fried)
coarse ground black pepper to taste

Steps:

1)Ponzu dressing preparation-In a large mixing bowl, pour the orange juice, lime juice, sesame oil, soy sauce, mayo, nad dry spices into the bowl and blend with a hand mixer until all the ingredients are well incorporated.Slowly drizzle the olive oil into the mixture blending all the while until all of the oil is blended into the dressing and the dressing is thickened(2-3 minutes Fold dressing into a container , cover and refrigerate until ready to use. 2)Coat fresh ahi tuna steaks with a mixture of salt, white pepper and garlic powder, and sear tuna to rare( or to taste)in a skillet at high heat. Slice into thin strips, and set aside for later use. 3)In a large mixing bowl, place the spring mix greens, chopped romaine,cilantro,4 ozs ponzu dressing, cornbread croutons, and black pepper, and toss well until all of the ingredients ae well mixed. Place this mixture equally into four large salad platters or shallow bowls. 4)Around the rim of the salad bowls, palce the fried tortilla triangles equally amongst the bowls in an esthetically pleasing manner. 5)Sprinkle the drained mandarin oranges equally among the four salad bowls. 6)Sprinkle the cucumber strips equally among the salad bowls. 7)sprinkle the carrots and jicima among the 4 salad bowls equally 8)Arrange the mango slices uqually among the salad bowls. 9)Arrange the sliced ahi tuna in the middle of the salads,top with a pinch of cilantro leaves and serve the extra ponzu dressing on the side in sperate dressing cups. Serve.