Ahh Monday, you have come back again.
Not sure if I am bummed about this or super happy. I am leaning towards super happy because with this Monday comes the potential for sunshine, and after the weekend we had here it will very much be welcomed. It’s still early, but I am hoping for no more snow.
And that’s all I will say about the weather. Just please… no more snow.
You know what I still find really weird?
That people are actually making the recipes I create. I mean, I know that is the point of this whole site and what I do, but still, every time I read a comment, get to see an instagram photo (my favorite!! I love seeing your photos) or read an email about one of you guys making a recipe and loving it, it is the most awesome thing. Makes me smile every time. To me, it’s a little surreal.
Even when family members text me about recipes I get exited.
Last night my cousin was looking for a gluten-free recipe to make for her roommate. Every time Abby texts or calls looking for recipes I get so pumped that she is going to make something. She is always sending me photos of dishes she had made.
It’s super fun and since we are far apart, it’s an awesome way to stay connected.
I always fear that people are going to hate whatever they try. I mean, everyone’s got different tastes, so it scares the living daylights out of me.
I know, I gotta get over it, can’t please everyone…but I’ll always try. It’s a habit I don’t think I will ever be able to break. Unless you start to get on my nerves. Then I would be fearful if I were you. Just kidding!
This salad. It is sort of raw fish, but sort of not. It’s about as raw as fish is going to get around here. Maybe I am still developing the taste buds (and braveness) to like raw seafood, but as of right now I am gonna be saying, no.
So I seared my tuna and called it poke mostly because I liked the way it sounded. That’s how I roll.
Honestly though, this salad is so good and super quick to make too. The flavors are heavy on the tropics which seems to be all I am craving lately.
The tuna cooks in like two minutes and it is super important to not go any longer than that. If you cook the tuna through it’s just going to be dry and flavorless. Leave it extra pink and pretty.
Oh and this salad? It’s so not one of those boring Monday salads. NOOO. I would not do that to you guys. Nope. this salad will brighten your day – even if your Monday doesn’t include sunshine (or happens to be snowy!).
Seared Ahi Tuna Poke Salad with Hula Ginger vinaigrette + Wonton Crisps.
Seared Ahi Tuna Poke
- 4-8 cup spring greens
- 1/2 cup fresh cilantro
- 1 cup fresh pineapple diced
- 1 jalapeno or red chile sliced
Hula Ginger vinaigrette
- 1/2 cup hot chile sesame oil or toasted sesame oil
- 1/4 cup soy sauce
- 2 tablespoons pineapple juice
- 2 tablespoon rice vinegar
- 1 teaspoon chile garlic sauce or sriracha or more to taste
- 1 tablespoon tahini
- 1 lime zested + juiced
- 2 teaspoon fresh ginger grated
- 1 clove garlic grated or minced
- back and white sesame seeds toasted
Preheat the oven to 400 degrees F.
Arrange the wonton strips in a single layer (or as best you can get them) on a greased baking sheet. Spray the wontons with olive oil spray and a good sprinkle of sea salt. Bake in the preheated oven for 5-10 minutes, watching them closely to make sure they don't burn. They are done when they are a light golden color and crisp. Remove from the oven and set aside.
In a small sauce pot mix together 1/4 cup soy sauce and 1 teaspoon cornstarch until smooth. Add 1/4 cup pineapple juice, 1/4 cup honey and 1 teaspoon chile garlic sauce. Place the pot on the stove over medium heat and bring to a boil. Reduce the heat and simmer 3-4 minutes until the sauce is just beginning to thicken and coat the back of a spoon. Remove from the heat.
Heat a large cast iron skillet on high and add the sesame oil. Sear the tuna steaks in the skillet for 1-2 minutes, flip and brush the seared side with the soy sauce mixture. Sear another minute or 2 and then remove the steaks from the pan, brushing them with the remaining soy sauce mixture. Slice into strips.
Combine the spring greens, cilantro, pineapple chunks and jalapeño (or red chile) in a bowl and toss.
In another small bowl make the vinaigrette. Combine the hot chile sesame oil, soy sauce, pineapple juice, rice vinegar, chile garlic sauce, tahini, 1 teaspoon lime zest and the juice of 1 lime, the fresh ginger and garlic. Add 1-2 tablespoons black and white sesame seeds.
Divide the greens among plates. Top with tuna, avocado slices and wonton crisps. Drizzle with the vinaigrette. Dig in!
I mean, there is pink involved. And not the died kind. Ya!