If you haven't noticed yet.... Foraged Dish got a whole new look! What do you guys think? I've been on a roll lately, refreshing this and that--it is spring after all!
When I was recently in So Cal, my friends and I made a big effort to make it to the beach (talk about refreshing!). Do you know how often us Colorado girls see the beach? (I guess I can't speak for all of them, but since our beaches are few and far between my answer is "not very often"). So we decided we couldn't just drive by with out stopping.
After working long days before, the sea air was revitalizing. Salty and humid, it smelled like the ocean, a smell I really can only associate with vacation. We walked the pier, and somehow managed to show up right as the local farmer's market was opening. As if feeling the pretty sand under our toes wasn't enough, I meandered through the booths with my camera in hand.
Lunch hour took us to a little beach-front deli that was full of people. We navigated through the tables to the counter, and ordered off a series of chalk boards that hung from the ceiling. This salad may have been the best thing I ate during the whole trip! Of course, that meant I had to recreate it when I got home.
I love that the textures in this salad are unlike any other salad I would normally make. Crystallized ginger sticks out amongst the greens--little spicy bursts of flavor. The Ahi Tuna, which is coated in sesame seeds and wasabi before it is seared, is crispy on the outside and soft on the inside. Bits of toasted nori compliment it's flavors (You know that saying, "Things that grow together, go together"? I think it's the same about things that grow in the sea!). Fresh cucumbers and avocado round it out, and a fruity ginger dressing finishes it off.
If these tacos taste like San Fran, than this salad tastes exactly like Newport Beach. Who else is ready for another vacation?!
Serves: 2 | Total Active Time:
- 2 six-ounce pieces of ahi tuna
- 2 tablespoons dried wasabi powder (I used the brand Real Wasabi, which can be found in the Asian isle of the super market)
- 1/4 cup sesame seeds (white, black, or a mixture)
- 1 tablespoon coconut oil
- 12 ounces mixed baby greens
- 1/3 cup pineapple juice (orange juice works as a good substitution)
- 1/4 cup extra virgin olive oil
- 1 teaspoon ginger, grated with a microplane
- 1 cucumber
- 1 avocado
- 1/4 cup crystallized ginger, roughly chopped
- 1/4 cup either wasabi almonds (found at Trader Joe’s), wasabi peas (found at most super markets) OR toasted almonds
- 1/4 cup nori, cut into matchsticks
- Prepare the salad: In the bottom of a large salad bowl, whisk together the fruit juice, olive oil, and grated ginger. Add a dash of salt. Place the greens in the bowl and toss until coated.
- Roughly peel the cucumber (optional) and then slice it into half moons. I removed the seeds because I liked the way the cucumber presents looks, but feel free to leave them. Slice the avocado into cubes. Add both to the salad bowl, and toss to combine. Divide salad amongst serving plates.
- Next, prepare the fish: Scatter the sesame seeds across a plate in an even layer. Sprinkle with the wasabi powder, and a small amount of salt. Then, pat the fish dry and place each fillet into the sesame mixture, coating it. Flip the fillets over, coating the other side.
- Heat the coconut oil in a skillet over medium-high heat. When the oil glistens, swirl it in the pan to coat the bottom. Return pan to heat, and place fish in oil. Cook for 1-1/2 to 3 minutes on the first side, depending on thickness of fish. Flip fish over, and cook for 1-1/2 to 3 more minutes on the other side. Use the rule of thirds: ahi tuna should have three layers, the first a tan cooked color, the next a pink fleshy color, and then another tan cooked color (adjust this to your tastes). Remove from heat.
- Place fish on a cutting board. With a sharp knife, slice the tuna into strips, about 1/4 of an inch thick. Slice perpendicular to the grain for best results. Lay tuna over salads.
- Finish with a sprinkle of almonds, a small handful of crystallized ginger, and a small bit of nori. Serve immediately.