Ahi Tuna Salad

Ahi Tuna Salad

10 Minutes

2 Servings

Bamboo Cutting Board

Chef’s Knife

1-quart and 5-quart Mixing Bowls

2-quart Saucepan

10½-inch Skillet

Fillet Knife


4 teaspoons red onion, minced

1 teaspoon salt

1 teaspoon black pepper

½ cup lime juice

½ cup cilantro, minced

4 teaspoons honey

4 teaspoons olive oil


¼ cup radish, sliced

1 tablespoon scallions/green onions, cut into fine strips (garnish)

1 cup balsamic vinegar

½ cup olive oil

1 (12-ounce) ahí tuna fillet

½ cup black sesame seeds

Salt and black pepper to taste

1green mix salad bag (5oz.)

½ cup banana chips

1 cup mandarin wages

½ cup chow mein noodles


  1. In the 1-quart Mixing Bowl, add onion, salt, black pepper and lime juice; combine well. Stir in cilantro, honey and olive oil. Mix and set aside in the refrigerator.


  1. In the saucepan add balsamic vinegar and cook at medium-high temperature for 4 minutes or until it starts boiling. Reduce temperature to medium and keep cooking for 5 minutes or until vinegar get reduced and turn into syrup.
  2. Preheat skillet with the ½ cup of oil at medium-high temperature for 4 minutes. Add fillet previously seasoned with sesame, salt and pepper; cook 8 seconds per side. Using a tong, brown fillet edges for 8 seconds. Refrigerate for 6 minutes.
  3. In the 5-quart Mixing Bowl, add salad mix, banana chips, mandarins, radish and the dressing; mix well.
  4. With the Fillet Knife, slice tuna. Serve slices over the salad mixture and pour balsamic syrup. Spread chow mein noodles and scallions on top