C&RB CLUB RECIPE
Blackened Ahi Salad
Yield: 1 serving
Amt Ingredient
3 ozs. #1 ahi tuna
to coat blackening spice
1 oz. cucumber
1 oz. avocado
1 oz. mango
1 oz. watermelon
1 cucumber, thinly sliced
pinch fresh ginger, grated
1/2 oz. wasabi cream, for garnish (recipe follows)
1 4 oz. watermelon radish, for garnish
drizzle gluten-free soy reduction (recipe follows)
citrus vinaigrette (recipe follows)
Procedure:
- 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 the Wasabi Cream:
Amt Ingredient
1 tbsp. wasabi powder
1 tbsp. water
1/2 cup sour cream
1 lime, juiced
- Combine wasabi powder and water to make a paste.
- Combine the rest of the ingredients and put into a squeeze bottle.
For the Soy Reduction:
Amt Ingredient
2 cups gluten-free soy sauce
- Reduce the soy sauce by three-quarters (until it coats the back of a spoon)
For the Citrus Vinaigrette:
Yield: 6 cups
Amt Ingredient
2 garlic cloves, minced
1 small shallot, minced
2 tbsp. sugar
1 cup champagne vinegar
1/4 cup orange juice
3/4 cup blended oil
grated zest of 1/2 lemon, 1/2 orange and 1/2 lime
- Combine all ingredients except oil.
- Drizzle oil in slowly until emulsified.
Submitted by Adam Gordon, Executive Chef, Maroon Creek Club, Aspen, Colo.
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