- Yield: 1 serving
Blackened Ahi Salad
Recipe courtesy of Adam Gordon, Executive Chef, Maroon Creek Club, Aspen, Colo.
- #1 ahi tuna - 3 ozs.
- blackening spice - to coat
- cucumber - 1 oz.
- avocado - 1 oz.
- mango - 1 oz.
- watermelon - 1 oz.
- cucumber - 1, thinly sliced
- fresh ginger - pinch, grated
- wasabi cream - 1/2 ozs., for garnich (recipe follows)
- watermelon radish - 1/4 oz., for garnish
- gluten-free soy reduction - drizzle (recipe follows)
- citrus vinaigrette - (recipe follows)
- For Wasabi Cream
- wasabi powder - 1 Tbsp.
- water - 1 Tbsp.
- sour cream - 1/2 cup
- lime - 1, juiced
- For Soy Reduction
- gluten-free soy sauce - 2 cups
- For Citrus Vinaigrette
- garlic cloves - 2, minced
- small shallot - 1, minced
- sugar - 2 Tbsps.
- champagne vinegar - 1 cup
- orange juice - 1/4 cup
- blended oil - 3/4 cup
- grated zest - 1/2 lemon, 1/2 orange and 1/2 lime
- Dust ahi tuna with blackening spice and sear quickly on all sides.
- Medium dice tuna, cucumber, avocado, mango and watermelon. Toss with citrus vinaigrette. Add ginger and let stand for a minute.
- Place wasabi cream on the plate first. Put the thinly sliced cucumber around the inside of a 3-inch ring mold. Place the salad in the ring mold.
- Remove the ring mold and drizzle with soy reduction. Garnish with julienne cut watermelon radish.
For Wasabi Cream:
- Combine wasabi powder and water to make a paste.
- Combine the rest of the ingredients and put into a squeeze bottle.
For Soy Reduction:
- Reduce the soy sauce by three-quarters (until it coats the back of a spoon)
For Citrus Vinaigrette:
- Combine all ingredients except oil.
- Drizzle oil in slowly until emulsified.