Pacific Rim Tuna Salad With Ponzu Dressing Recipes

GRILLED PACIFIC RIM TUNA SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
• On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
• Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
• Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

TUNA DRESSING

Steps:

• Place all of the ingredients into the bowl of a small food processor and process until creamy, 1 1/2 minutes. Serve as a salad dressing or a dip. Store in an airtight container for up to 4 days.

PACIFIC RIM TUNA SALAD WITH PONZU DRESSING

Steps:

• 1)Ponzu dressing preparation-In a large mixing bowl, pour the orange juice, lime juice, sesame oil, soy sauce, mayo, nad dry spices into the bowl and blend with a hand mixer until all the ingredients are well incorporated.Slowly drizzle the olive oil into the mixture blending all the while until all of the oil is blended into the dressing and the dressing is thickened(2-3 minutes Fold dressing into a container , cover and refrigerate until ready to use. 2)Coat fresh ahi tuna steaks with a mixture of salt, white pepper and garlic powder, and sear tuna to rare( or to taste)in a skillet at high heat. Slice into thin strips, and set aside for later use. 3)In a large mixing bowl, place the spring mix greens, chopped romaine,cilantro,4 ozs ponzu dressing, cornbread croutons, and black pepper, and toss well until all of the ingredients ae well mixed. Place this mixture equally into four large salad platters or shallow bowls. 4)Around the rim of the salad bowls, palce the fried tortilla triangles equally amongst the bowls in an esthetically pleasing manner. 5)Sprinkle the drained mandarin oranges equally among the four salad bowls. 6)Sprinkle the cucumber strips equally among the salad bowls. 7)sprinkle the carrots and jicima among the 4 salad bowls equally 8)Arrange the mango slices uqually among the salad bowls. 9)Arrange the sliced ahi tuna in the middle of the salads,top with a pinch of cilantro leaves and serve the extra ponzu dressing on the side in sperate dressing cups. Serve.

ZESTY TUNA SALAD

Steps:

• Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

ORIGINAL RANCH TUNA SALAD SANDWICH

Steps:

• Combine all ingredients and chill. Spread on your favorite bread/rolls.

TUNA SALAD

Steps:

• In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
• Toss well and add French dressing to taste.

PACIFIC RIM MANGO AND SEAFOOD SALAD

Steps:

• In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
• In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
• Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
• In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
• Assemble the salad:.
• Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
• Place 2 warm shrimp and 2 warm scallops on top of each salad.
• Drizzle cilantro-lime dressing over each salad and serve.
• Garnish with chopped cilantro and lemon wedges.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW

Steps:

• Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
• Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.