Thursday, January 19, 2006
seared ahi avocado salad
Tonight's dinner was seared ahi-avocado salad. "Ahi" is the Hawaiian word for yellow-fin tuna (the Japanese name for it is "maguro"). This salad is one of Satoshi's favorites. It is very quick and easy.
When we lived in Hawaii, a different version of this is dish is often served as an appetizer in many bars and restaurants--the ahi is usually tartare style and layered with chopped avocado and tomatoes, then drizzled with balsamic vinegar, olive oil, mayonnaise and served with little baguette toasts. (I sometime make this version when entertaining his friends, or sometimes for dinner)
Before searing the ahi, I sprinkled some cajun blackening spices onto both sides of the fish. Then on a heated pan, I put a little olive oil and then put the fish on...(make sure you don't leave the fish on for more than 5 seconds on all sides.) Take it off the heat and slice. (sear the fish just before serving or else the fish may turn color with the air)
In my salad I put green leaf lettuce, sliced red onion, carrots, tomatoes and red bell pepper.
The dressing I made is similar to Sam Choy's creamy oriental dressing.
Here's Sam's recipe (from "Sam Choy's Sampler"):
Makes 4 cups
3 cups mayonnaise
1/2 cup soy sauce
3/4 cup granulated sugar
1/4 teaspoon white pepper
1-1/2 tablespoons black sesame seeds
1 tablespoon sesame oil
Whisk everything together until well blended. If the consistency is too thick, whisk in a few drops of water at a time, until you get the consistency you desire.
Here's Kat's version:
1 Tablespoon sugar
3 Tablespoons vinegar
3 Tablespoons soy sauce
1 Tablespoon sesame oil
*put everything into a shaker and shake until well combined.
When I served the salad, I put a tablespoon of the dressing (for one serving), then drizzled a little mayonnaise on top and sprinkled some fresh ground pepper...I think my version of the dressing may be a little more low-cal.
p.s. another version: you can also mix some wasabi into some mayonnaise and drizzle...