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Hukilau / Pagoda - Ahi Katsu Salad

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Ingredients
  Ahi tuna loin 8 Ounce
  Nori sheet 1
  Tempura batter 1 Cup (16 tbs)
  Panko 1 Cup (16 tbs)
  Oil 1 Cup (16 tbs) (for frying)
  Mixed greens 2 Cup (32 tbs)
  Sesame wasabi dressing 3 Tablespoon
  Cherry tomatoes 3 Small, halved
  Cucumber 1 Cup (16 tbs), diced
  Lotus roots chips 6
  Avocado 1 Large (for garnish)
  Carrot 1 Cup (16 tbs), thinly shredded (for garnish)
  Green onion 1 Tablespoon, thinly sliced (for garnish)
Directions

MAKING
1. Wrap the ahi tuna loin in the nori sheet and glue the edges with some rice.
2. Drop it in the tempura batter and roll it in the panko bread crumbs.
3. Flash fry it in oil for a minute or so and let it rest.
4. In a mixing bowl, take the mixed greens and spoon in the sesame wasabi dressing. Toss to coat the leaves and plate it.
5. In the same mixing bowl, empty the cucumber dices and the tomato halves and lightly toss them in the remaining dressing in the bowl and plate along with the mixed greens.
6. Slice the nori wrapped ahi loin in discs and place on the salad.

SERVING
7. Throw in the lotus root chips and garnish with an avocado fin, shredded carrot and green onions. Serve right away.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hawaiian
Course: 
Main Dish
Taste: 
Savory
Method: 
Assembled
Dish: 
Salad
Ingredient: 
Ahi Tuna
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
1

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