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Description:
Aired on The Wheatland Café, January 17, 2006
A wonderful salad, accented with a roasted garlic mayo and an Asian dressing, showcases the sweet flavours of Ahi tuna . Be sure to buy the freshest fish to you can.
Serves 2-3 main dish salads
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Ingredients:
1 large ahi tuna steak, cut at least 1" thick
1 tbsp canola oil for searing
salt and pepper
1/2 head garlic
1/3 cup mayonnaise
salad greens, preferably with Romaine lettuce and raddichio
red pepper strips
1 avocado, sliced
shavings of Parmessan cheese
1 tbsp Asian sesame oil
1 tbsp soy sauce, tamari or shoyu sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 clove garlic, minced
1-2 tsp minced or grated fresh ginger
pinch chili flakes
Directions:
Roasted Garlic Mayo: Preheat oven to 400F. Cut the top off the garlic to expose the cloves. Place head on a square of aluminium foil. Drizzle with olive oil, if desired. Wrap and place in oven for about 20 minutes. Garlic is done when soft when squeezed. Squeeze roasted garlic into a small bowl; mash garlic cloves to a paste with a fork. Stir in mayonnaise. Taste. Add more roasted garlic, if necessary. Fill a zip-lock bag with roasted garlic mayonnaise; twist closed and snip of a small corner.
Asian Dressing: In a small bowl whisk together sesame oil, soy sauce, rice wine vinegar, maple syrup, garlic, ginger and chili flakes. Set aside.
Tuna: Preheat a skillet to medium-high. Season steak with salt and pepper. Add about 1 tbsp oil and sear on both sides 1-2 minutes. Steak should be rare on the inside and seared on the outside. Slice on the diagonal into 1/4" slices.
Toss salad and red pepper strips with dressing and place on serving plates. Garnish with avocado slices and parmessan shavings. Top with slices of seared tuna. Drizzle tuna with roasted garlic mayonnaise. Serve with crusty bread.
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