Seared Ahi Salad

Seared Ahi Salad
Contributor
Seared Ahi Salad
Salt Creek Grille Princeton

Seared Ahi Salad

Learn how to make our famous Salt Creek Grille Princeton seared ahi salad with wonton strips and a mango sriracha dressing, right in your own kitchen!

Click Here to See More Ahi Tuna Recipes

Ready in
30 m
4
Servings
946
Calories Per Serving
Deliver Ingredients

Ingredients

For the Fried Wontons

  • ½ package egg roll wrappers (10 sheets)
  • Oil, for frying

For the Mango Sriracha Dressing

  • 1 Cup fresh or frozen mango (fresh preferred)
  • ¼ Cup rice wine vinegar
  • 2 Tablespoons freshly grated ginger
  • 2 Tablespoons honey
  • 2 Tablespoons fresh lime juice
  • 1 Teaspoon sriracha
  • ½ Cup canola oil
  • 1 Teaspoon salt
  • Freshly grated pepper

For the Seared Ahi Salad

  • Oil, for searing
  • Salt and freshly ground black pepper
  • 4 5-ounce Saku tuna steaks
  • 3 Cups spring mix lettuce
  • 1 Cup julienned baby bok choy
  • 1 Cup shredded cabbage
  • 1 Cup shredded carrots
  • 1 Cup daikon sprouts
  • 1 Cup julienned snow peas
  • ½ avocado, sliced
  • ½ English cucumber, sliced

Directions

For the Fried Wontons

Place a few sheets of the egg roll wrappers on the cutting board and cut the sheets in strips, making them as thick as you want.

Prepare the oil by heating a small pot with just enough oil to cover the food. Heat the oil over medium-high heat, and wait until the oil reaches between 350 and 365 degrees F. if you don’t have a thermometer, don’t worry! You use can use a test piece by dropping it into the oil and seeing what happens. If it starts to bubble right away, it’s warm enough! If it starts to smoke, it’s too hot, so turn the temperature down and wait a couple of minutes before you try again.

Working in small batches, take a handful of strips and place them carefully in the oil with a slotted spoon. Fry the wonton pieces until golden in color. Set them aside on top of paper towels before assembling your salad.

For the Mango Sriracha Dressing

Cut the mango flesh away from the pit, and chop the mango coarsely. Place the mango, vinegar, ginger, lime juice, and sriracha in a blender or food processor, and puree. With the machine running, drizzle in the oil, then add the salt and some pepper. Set aside.

For the Seared Ahi Salad

Heat the oil in a sauté pan and sprinkle the tuna steaks with salt and pepper; cook until just rare.

Slice each tuna steak into 7 thin strips and set aside. In a mixing bowl, combine the lettuce, bok choy, cabbage, carrots, daikon, snow peas, avocados, and cucumbers, along with 1 cup of the mango sriracha dressing. Toss to combine, and stack neatly in the center of 4 large plates. Top with the wonton strips, and then lay the tuna in a staircase manner over the top of each salad. Grab a fork, and dig in!

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

Nutritional Facts

Total Fat
71g
100%
Sugar
19g
N/A
Saturated Fat
6g
29%
Cholesterol
57mg
19%
Protein
40g
80%
Carbs
40g
13%
Vitamin A
392µg
44%
Vitamin B12
3µg
49%
Vitamin B6
2mg
82%
Vitamin C
49mg
81%
Vitamin D
2µg
1%
Vitamin E
13mg
66%
Vitamin K
136µg
100%
Calcium
94mg
9%
Fiber
6g
25%
Folate (food)
111µg
N/A
Folate equivalent (total)
134µg
33%
Folic acid
14µg
N/A
Iron
4mg
21%
Magnesium
97mg
24%
Monounsaturated
44g
N/A
Niacin (B3)
29mg
100%
Phosphorus
495mg
71%
Polyunsaturated
20g
N/A
Potassium
1250mg
36%
Riboflavin (B2)
0.4mg
23.2%
Sodium
1162mg
48%
Sugars, added
9g
N/A
Thiamin (B1)
0.4mg
27.7%
Trans
0.3g
N/A
Zinc
1mg
9%