Ahi is hands down my favorite animal to eat! You can eat it raw, flamed kissed or well done and never get that fishy taste. I was first introduced to seared ahi salad when I was on the island of Kauai at a place called Sushi Blues. Here's my version...
Servings: 4-5
Prep time: 20 mins
Cook time: 4-6 mins
Need:
2 fresh yellow fin steaks (approx 1.5lb)
.33 red bell pepper, sliced thin
.33 orange bell pepper, sliced thin
5-6 medium sized crimi mushrooms, sliced thin
15-20 grape tomatoes, halved
4 thin red onion slices, quartered
1 medium sized carrot, julienned
10oz mixed greens
2-3oz crumbled gorgonzola
balsamic vinegar
EVOO
sea salt & fresh ground pepper
Assembly:
1. Fire-up the grille, rub tuna with a small amount of EVOO and season with sea salt & pepper
2. Cut all veggies and toss in a bowl with gorgonzola, EVOO and pepper, stick in fridge
3. Sear steaks over hot grille surface 2-3 minutes a side, then allow at least 10 minutes to cool on the counter, then slice with the grain in .75" slices
3. Liberally cover a plate with mixed greens, then veggies, top with tuna slices & drizzle with balsamic & EVOO
Notes:
Make sure the tuna is bright bright red, uber fresh Yellow Fin is key to pulling off this salad.
When searing it, make sure your fire is very hot, and rotate steaks 45 degrees so you get gnarly looking sear marks.
This was paired with a 2007 Bodega Belgrano Malbec from Argentina that was outta bounds!
