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Orange Ponzu Ahi Salad
Total Time
80 Minutes
Cook Time
20 Minutes
About
Recipe created by Chef Blake Masterson, Affinity Group.Ingredients
Ingredients:
- 5 oz piece Ahi Tuna, sushi-grade
- 1 TB orange juice
- 1 TB Kikkoman® Tamari Soy Sauce
- 2 TB Kikkoman® Ponzu Citrus Seasoning & Dressing
- 1.5 TB McCormick white sesame seeds
- 1.5 TB McCormick black sesame seeds
- 1 TSP McCormick coarse grind black pepper
- 1 TSP McCormick granulated garlic
- 1 TSP sugar In The Raw
- 6 oz Mixed Greens
- 2 oz shredded carrots
- 2 oz Dole Chef-Ready Diced Mango
- 2 oz Dole Chef-Ready Diced Avocado
- 1 oz diced red onion
- 3 oz pickled ginger
Orange Ponzu Dressing:
- 4 oz Kikkoman® Ponzu Citrus Seasoning & Dressing
- 2 oz vegetable Oil
- 2 oz Kikkoman® Gluten-Free Orange Sauce
- 1 oz fresh orange juice
- 1 oz Kikkoman® Rice Rinegar
- 1 TB chopped Cilantro
Directions
Method:
- Combine orange juice, ponzu and tamari – marinate Ahi steak in a shallow container. Marinate under refrigeration at least 1 hour, turning over halfway through.
- Combine sesame seeds, sugar and spices, set aside.
- Remove Tuna from the marinade, wipe off excess. On a sheet tray, spread out sesame crust.
- Coat a large sauté pan with oil and bring to high heat. Add Tuna to pan and cook 1-2 minutes per side. Remove from pan and immediately roll Tuna in sesame mixture. Allow to cool and slice in ½” slices. Reserve.
- In a medium mixing bowl, combine mixed greens, carrots, and half of the mango, avocado and red onion. Toss with prepared orange ponzu dressing, reserving 1 TB of dressing.
- Plate salad off-set on a large plate, carefully retaining some height. Garnish salad with remaining ingredients.
- Fan out Tuna against salad, finish by drizzling the remaining dressing around the plate and sprinkling with sesame seeds. Nestle pickled ginger against Tuna if using.
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