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The Willow's - Ahi Crudo Salad

  Quail eggs 3
  Extra virgin olive oil 1 Teaspoon
  Frisee 1 Cup (16 tbs)
  Pea sprouts 1 Cup (16 tbs)
  Cucumber slice 4 Medium
  Cherry tomatoes 4 , halved
  Parsley 1 Tablespoon (leaves separated from stalk)
  Obha 1 Tablespoon
  Yuzu vinaigrette 2 Tablespoon (made from yuzu juice, rice wine vinegar and olive oil)
  Ahi tuna loin 1 Cup (16 tbs), thinly sliced (sashimi style)
  Garlic oil 1 Tablespoon
  Chives 1 Teaspoon, chopped finely
  Sea salt 1 Pinch

1. Heat a skillet with extra virgin olive oil.
2. Crack the quail eggs in the pan and fry them sunny side up.
3. In a mixing bowl, take the frisee, pea shoots, cucumber slices, tomato halves, parsley and the ohba.
4. Pour in a tablespoon of yuzu vinaigrette in the greens and mix well.
5. Thinly slice the Ahi tuna loin in sashimi style.
6. In a plate, empty the dressed greens.
7. Arrange the thinly sliced tuna on the side next to the greens.
8. Spoon in a tablespoon of the yuzu vinaigrette on the tuna.
9. Place the quail eggs on the tuna slices.
10.Drizzle the garlic oil over the tuna.

11.Sprinkle the finely chopped chives and sea salt on the tuna and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 419

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 227.9 mg76%

Sodium 441.7 mg18.4%

Total Carbohydrates 18 g6%

Dietary Fiber 3.2 g12.6%

Sugars 4.1 g

Protein 67 g133.5%

Vitamin A 91.2% Vitamin C 79.4%

Calcium 10.6% Iron 21.9%

*Based on a 2000 Calorie diet

The Willow's - Ahi Crudo Salad Recipe Video