Chinese Seared Ahi Tuna Salad With Mango Recipe
Servings: 1
Ingredients
- 1/2 c. soy sauce
- 1 tsp wasabi (very pungent green Japanese condiment)
- 1 1/2 lb fresh ahi tuna
- 1/4 c. canola oil
- 1 lb wonton skins
- 1 quart canola oil for frying noodles
- 3 ounce saifun (dry bean thread) noodles, broken in half
- 1/4 c. toasted pine nuts
- 1/4 c. dry roasted, salted cashews
- 1 head iceberg lettuce, sliced very thin
- 1/2 head Savoy cabbage, sliced very thin (same as Napa cabbage)
- 2 bn scallions, green part sliced diagonally
- 2 x mangoes, peeled and sliced thin
- 2 ounce pickled ginger
- 1/4 c. sugar
- 1/2 bn scallions, white only
- 1 c. seasoned rice wine vinegar
- 1/4 c. Chinese sweet and sour sauce
- 1/2 c. soy sauce
- 1/2 c. toasted sesame oil
Directions
- Mix together soy sauce and wasabi. Marinate tuna in mix for 20 min.
- Heat 1/4 c. canola oil in non-stick skillet till warm. Sear tuna about 1 minute per side and chill immediately. Refrigeratefor at least 30 min before slicing into 1 1/2 inch pcs, reserving odd sizes to incorporate into body of salad.
- Slice wonton skins into very thin julienne strips. Fry in very warm oil in 3 batches. Cook approximately 1 minute, tossing constantly. Drain on paper towels.
- When oil is once again warm, fry saifun noodles in two batches. (They expand rapidly upon hitting the oil.) Turn once, remove from pot; drain on paper towel.
- To prepare dressing: Place all ingredients in blender and mix for 3 min.
- To assemble: Reserve small handful of wonton strips and nuts for garnish.
- Combine and toss with dressing the lettuce, cabbage, green onion, remaining nuts, saifun noodles, wonton strips and odd pcs of tuna. Place on platter; arrange remaining slices of tuna and mangoes decoratively around salad. Top with reserved wonton strips and nuts.
Adding to Planner
