Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mission Inn's Ahi Tuna Nicoise Salad
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- #4782
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 ounces ahi tuna fillet
2 ounces ahi marinade (see below)
1 ounce black and white sesame seeds
4 ounces field greens
1 ounce red potato, steamed and diced
1 ounce Nicoise olives, quartered
1 ounce haricots verts (green beans), steamed
1 hard-boiled egg, quartered
1 ounce diced red and yellow tomatoes
1 teaspoon chopped cilantro
3 sliced oven-dried Roma tomatoes (see below)
1 teaspoon wasabi aioli
Ahi Marinade (Ginger-Soy Vinaigrette)
1 ounce soy sauce
1 ounce teriyaki sauce
1/2 teaspoon dry mustard
1/4 teaspoon grated ginger
1 teaspoon honey
1/2 teaspoon rice vinegar
1/2 teaspoon chopped cilantro
1 pinch Chinese five spice powder
Wasabi Aioli:
1/4 teaspoon wasabi powder
1 teaspoon cold water
1 teaspoon mayonnaise
1 dash lemon juice
1 sprig fresh mint
directions
Marinate the Ahi tuna fillet in the ginger-soy vinaigrette for 15 minutes.
Roll the tuna in the sesame seeds. Sear until golden brown on each side, but do not cook beyond rare.
For Oven-Dried Tomato: Slice one Roma tomato paper-thin, lay slices on a very lightly oiled flat sheet pan and sprinkle lightly with sugar. Place the sheet pan in the oven at 200 degrees F for 45 minutes.
Toss all ingredients together and arrange on the plate, arranging the sliced egg decoratively. Slice the Ahi tuna to a thickness of one-half inch, and set on the salad with the rare side exposed.
Garnish with oven-dried tomato slices and drizzle with the wasabi aioli.
Recipe Source: Executive Chef Victor Juarez, Mission Inn, Riverside, CA
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nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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