3 Ahi Tuna Salad with Salted Margarita Vinaigrette
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon paprika
- 1 egg, separated
- 3/4 cup frozen corn, thawed
- Oil for deep-fat frying
- In a bowl, combine the flour, salt, baking powder, and paprika. In another bowl, beat egg yolk; stir in corn. Add to the flour mixture and mix well. Beat egg white until soft peaks form; fold into the flour mixture.
- In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.
Recipes by Personal chef to Princess Diana and the royal family, Darren McGrady
Ahi Tuna Salad with Salted Margarita Vinaigrette
For the tuna:
- 2 4-to-6-ounce sushi-grade tuna steaks
- 2-3 tablespoons high-smoke-point oil, such as coconut oil (plus more for coating tuna)
- Onion powder, to taste
- Paprika, to taste
- Kosher salt, to taste
- Pepper, to taste
- Mexican oregano, to taste
Instructions for the tuna
- Dry tuna steaks well with a paper towel. Coat in just enough oil so the spices will stick.
- Starting with the onion powder, sprinkle a good dusting of each of the spices, which will help develop a nice crust. Penrod says there is no need to measure; simply shake straight from the container.
- Flip each steak and repeat on the opposite side.
- Heat a heavy saute pan or cast-iron skillet over high heat. Add 2-3 tablespoons oil and heat until the oil just begins to smoke lightly.
- Put one tuna steak down and sear for about 30 seconds on each side. Repeat with the other tuna steak.
- Dry off any excess oil from the cooked tuna steaks, then place them in the refrigerator. Once chilled, slice, and reserve.
For the salad:
- 1/4 cup lime juice (approximately 2-3 plump limes)
- Zest from 1 lime
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons mayonnaise
- 3-4 cups washed greens, such as spring mix, baby kale or freshly chopped romaine
- 1/2 cup jicama, julienned
- 1/2 cup fresh mango, diced
- 1/2 cup blueberries
- 1 avocado, sliced
- Toasted pepitas (pumpkin seeds)
- Optional garnishes include crispy tortilla strips, cilantro, sliced Fresno peppers or sprouts
Instructions for the salad
- Whisk together lime juice, zest, honey, salt, and mayonnaise in a small bowl. Season to taste and keep chilled.
- Prepare each plate with a serving of greens. Add julienned jicama, mango, and blueberries.
- Top with avocado and seared tuna. Garnish with toasted pepitas and additional garnishes, if desired.
- Serve with the dressing on the side or toss the salad with the chilled dressing in a large bowl, if desired.
Fat-Free Chilled Tomato and Dill Mousse
- 1 pound (about 5 medium) vine-ripened tomatoes
- 2 tablespoons onion, chopped
- 8 ounces fat-free cream cheese, softened
- 2 tablespoons fat-free sour cream
- 1 tablespoon tomato paste
- 1 package unflavored gelatin
- 1/3 cup fat-free chicken broth
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon fresh dill, chopped
- Blend the tomatoes and onion until they become pulpy and strain into a large bowl. Discard the seeds and skins. Whisk in the cream cheese, sour cream and tomato paste until there are no lumps.
- In a small pan, add the gelatin, chicken broth, and lemon juice.
- Stir until dissolved and then warm slightly. Whisk into the tomato mixture and add salt and pepper to taste.
- Fold in the dill and pour into 6 ramekins.
- Refrigerate uncovered for at least 2 hours.
- Serve in the ramekins or dip the ramekin in hot water, run a knife around the edge of the mold, and invert onto a plate.
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