Seared Ahi Salad

Seared Ahi Salad with Crispy Won Ton Strips

I often make egg rolls and wontons and usually have some of the wrappers left over, this is a great way to utilize the extras and have a great topping for salads, soups or just to snack on. I cut the wrappers into strips and fry them in oil until golden brown then drain on a paper towel. You can keep them in an air tight container for a few weeks.

Most grocery stores carry sushi grade ahi which has been previously frozen, when selecting a piece make sure it is a ruby red color and it shouldn’t smell too fishy. Don’t be afraid to ask your local meat purveyor if you can smell it, since you will only be searing it, make sure it’s fresh. I always ask for extra sesame seeds every time I get Chinese take-out so I always have some extra which works great for coating the tuna.

Shopping List:
½ lb. Ahi (yellowfin) tuna $4.99
¼ lb. Mixed greens $1.75
10 snap peas $.48
1 can Mandarin oranges
1 small carrot, shredded $.19
2 green onions $.20
Total: $8.60

Also needed
3 Tbs. sesame seeds
1 Tbs. olive oil

For the dressing:
2 Tbs. olive oil
1 packet soy sauce (1 Tbs.)
2 Tbs. rice wine vinegar
½ Tbs. sesame oil

pinch of pepper flakes

pinch of salt

1. Salt and pepper the tuna on both sides then coat with sesame seeds, make sure to coat all sides by gently pressing seeds onto the fish.
2. Heat olive oil on medium-high heat, sear fish for about two minutes then turn over and sear other side for about a 60-90 seconds, let rest before cutting. Ahi tuna is best served medium-rare to rare.
3. Whisk the ingredients for the dressing together until incorporated. Dress the greens in a few tablespoons of dressing before topping with grated carrots, onions, snap peas, mandarin oranges, won ton strips and ahi.