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Meal Type

Cuisine

Seared Ahi Salad

Demonstrated by: Chef Chip Hawkins from the Renaissance Ilikai Waikiki Hotel.
Pacific Rim Cuisine with a Twist on March 1, 2003.

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Ingredients:

Seared Ahi Salad

  • 3/4 cup soy sauce
  • 1/4 cup olive oil
  • 8 oz ahi block
  • 3 cups salad greens
  • 3/4 cup sesame-wasabi dressing (recipe follows)
  • 1/4 cup thinly sliced fresh shiitake mushrooms
  • 2 tomatoes, wedged
  • 8 sprigs Okinawan spinach
  • 8 corn shoot sprigs
  • 4 fresh hearts of palm, slivered
  • 1 small daikon, shredded in long strands
  • 1 small carrot, shredded in long strands

Sesame Wasabi Dressing:

  • 1/4 cup wasabi powder
  • 10 tablespoons warm water
  • 6 tablespoons tahini paste
  • 6 tablespoons rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • Salt and pepper

Directions:

In a shallow glass dish, combine soy sauce and olive oil. Coat ahi block with mixture and refrigerate for 15 minutes, turning occasionally. Heat a skillet over high heat; sear all sides of ahi block. Cut ahi block into 24 thin slices. Toss salad greens with Sesame Wasabi Dressing. For each serving, place salad greens onto a plate; top with 6 slices of ahi. Garnish with mushrooms, tomatoes, spinach, corn shoots, palm, daikon, and carrots. Makes 4 servings.

Sesame Wasabi Dressing:
In a small bowl, mix the wasabi and 4 tablespoons of the water to form a smooth paste. In another bowl, mix the tahini and the remaining 6 tablespoons water. Stir in the wasabi paste, vinegar, mustard, sugar, garlic, olive oil, and soy sauce. Add salt and pepper to taste. Make about 1 3/4 cups.

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