I always try to be crack my brain and come out with varieties of salad and dressings. I mean, it does get very boring eating plain old mix greens with balsamic dressing everyday. Too much of boring salads and my carbs cravings will kick in.
Japanese cuisine is one of my favourite and I thought why not, have a twist to the salad.
Ingredients: serves 2
1 8oz (ard 230g) sushi grade ahi tuna
1 tbsp Japanese seven spice (Shichimi Togarashi)
1 box/pkt (ard 5oz) of your favourite greens
Pinch of shredded roasted seaweeds
Pinch of white seasame (I left this out as I’m not a fan of seaseme seeds)
For the dressing:
1/4cup Ponzu (mizkan Ajipon)
1/2tsp sesame oil
1/2tsp white sesame grounded or pounded (I left this out)
1. Season and rub the ahi tuna with the Shichimi Togarashi. Leave it aside for 10/15 minutes.
2. Heat up a pan, medium heat. Add olive oil to coat your pan.
3. Pan seared each side of the ahi tuna for about 30 seconds, or as soon as you see the top layer turns opaque. Remove Ahi tuna and cool it in the fridge.
4. Whisk all the dressing ingredients together in a bowl. Make sure the honey has dissolved and well mixed in.
5. Toss your mix greens and the dressing together. You can leave some dressing behind to drizzle on the Ahi tuna. Divide the salad to individual serving plate.
6. Slice the Ahi tuna and lay them on the salad, drizzle the leftover dressing. Add the roasted seaweed and sesame and serve.