When I eat a salad, I don't want to feel like I'm eating a salad. I like salads loaded with fun little surprises, lots of textures and most importantly, lots of flavor. I mean don't get me wrong....lettuce is awesome and everything but seriously, no one sits down to a bowl of lettuce and starts salivating and losing control of their taste buds with anticipation.

"No great story ever started with a salad"

So when making a salad, I like to get funky with it - add in tons of mix-in's and make a great dressing to go along with it. This salad is just that - with every bite, you get a new texture and flavor and it's delicious! I love the influence of Asian flavors in this salad as well!

Asian Ahi Tuna Salad

Prep Time
15 Minutes
Total Time
15 Minutes
Yield
Serves 2

Ingredients

  • 1 Cups Edamame (shelled)
  • 1/2 Cups small dice Red Bell Pepper
  • 1/2 Cups shredded Carrot
  • 1/4 Cups sliced thin on a bias Scallion
  • 4 oz Mixed Greens
  • 3 chopped roughly Baby Corn
  • 1/2 lbs Ahi Sushi Grade Tuna (seared with salt and pepper)
  • 1/2 Cups Cashews (roasted & salted)
  • 1/3 Cups Apple Cider Vinegar
  • 1 T Low Sodium Soy Sauce
  • 2 T Sesame Oil
  • 1 tsps Sugar
  • 2 tsps Honey
  • 1/2 tsps Ground Ginger

Directions

  • For the salad dressing - whisk together the apple cider vinegar, soy sauce, sesame oil, sugar, ginger, and honey. Let sit in fridge while you make the salad.
  • Toss all ingredients of the salad together except for the tuna. Toss the salad with the dressing (you may not need it all - use just enough to lightly coat the ingredients).
  • Place Tuna on top and serve.