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!

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4
Servings
1199
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!

Nutritional Facts

Total Fat
34g
49%
Sugar
120g
100%
Saturated Fat
26g
100%
Cholesterol
42mg
14%
Carbohydrate, by difference
212g
100%
Protein
32g
70%
Vitamin A, RAE
191µg
27%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
67mg
89%
Vitamin K (phylloquinone)
77µg
86%
Calcium, Ca
247mg
25%
Choline, total
49mg
12%
Fiber, total dietary
15g
60%
Fluoride, F
20µg
1%
Folate, total
181µg
45%
Iron, Fe
21mg
100%
Magnesium, Mg
142mg
44%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
326mg
47%
Riboflavin
1mg
91%
Selenium, Se
30µg
55%
Sodium, Na
1730mg
100%
Thiamin
1mg
91%
Water
188g
7%
Zinc, Zn
3mg
38%

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.