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Grilled Oriental Tuna Salad
Ingredients
(Yield: 2 Servings)
Marinade: 3 lbs. tuna loin
4 tbsp. dark soy sauce
4 cloves of garlic, minced
2 tbsp. chopped scallions
3 tbsp. sesame oil
Salad: 4 tbsp. sesame oil
1 clove of garlic, minced
1 white onion, sliced
5 oz. shredded carrots
3-1/2 oz. enoki mushrooms
8 oz. baby corn
6 oz. sliced water chestnuts
1 red pepper, julienne
1/4 lb. snap snow peas, julienne
2 oz. soy sauce
Leaves from one radicchio
1/2 lb. mixed baby greens
2 tbsp. wine vinegar
2 oz. chow mein noodles
Pinch of black pepper
2 oz. sweet-and-sour sauce
Methods:
Marinade: In mixing bowl, combine soy, garlic, scallions, and sesame oil. Place tuna in mixture and rotate to coat all sides. Let marinate for about 15 minutes. Grill loin on all sides, then place in baking pan and finish cooking to your desire in a pre-heated 350F oven. When cooked to liking, set aside.
Salad: Using a saute' pan, lightly brown onions in sesame oil, add carrots, then garlic. Add mushrooms, chestnuts, peppers and peas. Cook until vegetables are al dente (slightly hard). Transfer vegetables into a mixing bowl and add baby corn, soy, rice wine vinegar and black pepper.
Assembling: Using a serving dish, make a nest with the leaves of radicchio, crumble tuna into salad mixture and place in the middle of the dish. Top with mixed baby greens and chow mein. Drizzle salad with sweet-and-soure sauce.
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