The Big Kahuna Ahi Tuna Salad!

This Ahi Tuna Poke with Ponzu Vinaigrette recipe from Mii Amo Cafe in Sedona, Arizona would not normally be my cup of tea because I’m not a sashimi gal, and neither is the cook, really. But we both loooovveee avocado, so we decided to give the tuna a try. I have to admit I took it seared, rather than rare, though. Jay opted for the rare.

It’s also so easy to make. We had our friend Andy over for the occasion, who seemed to know the ingredients and sashimi skills required much better than us. The first thing you want to do is make the vinaigrette. We cheated and bought the bottled Ponzu sauce, but of course I think it would taste better homemade!

Ponzu Vinaigrette
Recipe by: Mii amo Cafe
Ingredients:

1 Garlic Clove
5 Chopped Green Onions
1 Tbs. Mustard
½ cup Rice Wine Vinegar
1 lemon, Zest and Juice
1 Orange Zest and Juice
2-3 Tbs Cilantro
1 1/2 cup Thickened Water **
½ Cup Oil

Preparation:
1. Combine and blend all ingredients except oil.
2. Slowly drizzle oil into blender to emulsify
** Bring 1 quart of water up to a boil. In a bowl mix ¾ C. Cornstarch with ¾ C. of cold water. Mix Cornstarch and cold water together with a Wisk and then pour into boiling water. Wisk the boiling water as you add the cornstarch mixture in order to avoid getting lumps. Turn down heat and allow mixture to slowly simmer for about 3-5 minutes. Allow to cool in refrigerator for several hours until completely cool before using in vinaigrette.

OK, now on to the big Kahuna tuna! We used 2.5 pounds of fresh tuna steaks. Our eyes were apparently bigger than our stomachs at the grocery store. But we were determined!

First, mix avocado and vinegar, with salt and pepper, reserve it. Combine tuna with lemon juice, sriracha sauce, green onion, and mix. Toss lettuce with vinaigrette. Arrange lettuce on plate. This was my job, since Jay doesn’t let me near the stove when he gets going! Cover with layer of avocado mixture. Top with 2 oz. of tuna mixture. Finally, serve with broken pieces of rice cracker, garnish with extra vinaigrette.

At the end of very easy preparation, we devoured the tangy salad that was cut by the tenderness of the tuna and the creamy avocado slices. We nixed the rice paper, opting to try corn tortillas (hey, we work with what we have). But don’t do it. They didn’t add much to the salad and it would have been better without anything. It was a nice blend of the different spicy, sweet and tangy flavors. You gotta try it!It took about 15 minutes to make.

Ingredients:
8 oz sashimi grade tuna, small dice
1 tbs. lemon juice
1 tsp. Sriracha sauce
2 tbs. green onion, minced
2 avocado, sliced or diced
2 tbs. rice wine vinegar
4 rice papers, toasted
2 cups lettuce
1/2 cup Ponzu Vinaigrette

I love the color of ripe avocados and green onions!

Big Kahuna Ahi Tuna Salad!