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This colorful presentation is actually harder to shop for than to create. You must start with sashimi grade (#1) fresh ahi tuna – buy it from a reputable place that keeps sashimi grade separate from their grill grade (#2) of tuna, which must be cooked. Many people wonder what is ahi, a very good question. If you type what is ahi into Google, you get Apnea-hypopnea index as the answer – well, you can’t eat that! Ahi is actually the Hawaiian name for yellow fin tuna (the bigeye tuna is also often called Ahi tuna). The fish has a natural deep red color which turns brown quickly as it ages (oxidizes). To prolong the oxidation process, some places will treat it with CO2 to stop oxidation… so, be sure to smell your ahi and be sure that you have fresh ahi before deciding to make this ahi salad.

Recipe for 2 seared ahi tuna salad plates:
1) For the Ahi tuna Mix together in a shallow pan:
2T Soy sauce
2t grated Ginger
1/8t Sugar
Then add:
Ahi tuna loin fillet (2 filets about 6-8 oz each)
Refrigerate for 15-20 minutes while you prepare the salad greens.

2) For the Salad, Mix together in a bowl:
2T Vegetable Oil
2t Rice Vinegar
1/8t Salt
1/8t Pepper
1t Sesame Oil
Then add:
3 cups of Mixed Salad Greens
1/2 Diced Fresh Mango
1/2 sliced Red Pepper
4 Hearts of Palm
2 Slices Red Onion
1/4C Shaved Carrots
Toss.

3) Arrange your salad on the plate and then spread the following on the plate one at a time in a decorative pattern (about 1T of each):
Mango puree (a jar of baby food actually works)
Thai Basil sauce (available in the international section of most groceries)
Thai Chili sauce

4) Heat a non-stick skillet on medium-high heat and add 1T vegetable oil then dip the marinated Ahi in toasted sesame seeds. Grill the steaks for about 2 minutes on all four sides. You are only searing the very outside, it will remain raw in the middle. Then cut the steaks into about 1/4 inch slices.

5) Arrange your seared Ahi tuna around the salad.
Sprinkle with sliced Almonds.

Enjoy!