The amazing thing about this dish is that everything but the tuna can be made ahead of time so it’s no-fuss when it comes time to eat. The flavors are so fresh and bright… mixed greens with a cilantro-ginger vinaigrette loaded with tomatoes, mangoes and avocado with pan seared ahi tuna on the side. We enjoyed this meal outside and it was just as good as the original!
Houston’s Sashimi Tuna Salad
Serves two
For the vinaigrette:
1 packed cup cilantro leaves
1 inch piece peeled fresh ginger
1 tsp sesame oil
1/2 cup olive oil
1 tbsp rice wine vinegar
3 tbsp fresh squeezed lime juice
1/2 tbsp lime zest
2 tsp agave nectar
1 tsp salt
1/2 tsp fresh ground black pepper
More in source!
