Sesame Tuna and Bok Choy Salad


Tuna Marinade/Salad Vinaigrette (blend all ingredients)
drizzle olive oil
drizzle rice vinegar
1/2 fresh lime juice
drizzle ponzu (soy) sauce
drizzle honey
sprinkle red chile flakes
1 tsp ginger
1 sm garlic clove
handful cilantro
1 star anise

Bok Choy Salad
1 head bok choy chopped
small piece red cabbage slivered
1/2 pack ramen noodles + 1/2 spice sack
toasted slivered almonds
1 stalk celery cut on angle
carrot julienned
kirby cucumber julienned
scallion minced

Other Ingredients
Sesame Seeds
Wasabi Sesame Oil


Coat tuna steak in marinade mixture and press into plate of sesame seeds (both sides). Place in very hot skillet and sear first side, flip and sear second side. (Whole process takes about 1 minute.)

Toast ramen noodles and slivered almonds in skillet with dry spice sack. Remove and set aside. Add bok choy, celery and red cabbage with a dash of rice vinegar and cook for a only a few minutes until vegetables just start to wilt. You want bite. Add S+P to taste and mix in noodles and almonds. Toss with leftover marinade/vinaigrette and top with chopped scallions and julienned carrot and cucumber.

Click HERE for the blog post about this recipe.

Recipe Source: Foodalogue